This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.
2garlic cloves(finely chopped)
116-ounce jar enchilada sauce (I used my own, homemade)
1/4cupsour cream(plus more for serving)
4corn tortillas(torn into quarters)
12½-pound rotisserie chicken, skin and bones removed, meat shredded (about
115-ounce can low sodium black beans, rinsed and drained
3ouncesshredded cheese(such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
jalapeño peppers and chopped fresh cilantro(for serving (optional))
Preheat the oven to 500°F.
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
Transfer the onion mixture to a large bowl; set aside the hot skillet.
Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
Fold in the tortillas, chicken, and beans until thoroughly coated.
Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.