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Cheesy Rotisserie Chicken Enchilada Skillet

This Cheesy Rotisserie Chicken Enchilada Skillet is a quick and easy weeknight meal, perfect for using up leftover rotisserie chicken. It's a flavorful one-pan dish packed with savory chicken, black beans, and a cheesy, saucy topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon vegetable oil
  • 0.5 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 0.75 teaspoon kosher salt
  • 1 16-ounce jar enchilada sauce homemade or store-bought
  • 0.25 cup sour cream plus more for serving
  • 4 corn tortillas, torn into quarters
  • 4 cups shredded chicken from a 2.5-pound rotisserie chicken, skin and bones removed
  • 1 15-ounce can low sodium black beans, rinsed and drained
  • 3 ounces shredded cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 0.75 cup)
Optional Toppings
  • jalapeño peppers, sliced
  • chopped fresh cilantro

Method
 

Preparation Steps
  1. Preheat oven to 500°F.
  2. Heat the oil in a 10-inch oven-safe (preferably cast-iron) skillet over medium heat.
  3. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
  4. Transfer the onion mixture to a large bowl; set aside the hot skillet.
  5. Add the enchilada sauce, sour cream, and 0.25 cup water to the onion mixture and stir to combine.
  6. Fold in the torn tortillas, shredded chicken, and rinsed black beans until thoroughly coated.
  7. Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the shredded cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
  8. Let cool slightly, then top the enchiladas with extra sour cream, sliced jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Notes

This recipe is easily customizable with different vegetables or proteins. It's also great for meal prep; cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.