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CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET

this is an easy skillet version of chicken enchiladas. it's actually a tortilla casserol made all in one skillet.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 tsp Vegetable oil
  • ½  Onion Chopped
  • 2 Garlic cloves Finely chopped
  • 1 tsp Ground cumin
  • 3/4  tsp Kosher salt
  • 1 16- oz Enchilada sauce
  • 1/4  cup Sour cream, plus more for serving
  • 4 Corn tortillas Torn into quarters
  • 4 cups Shredded chicken  from a 2½-pound rotisserie chicken, skin and bones removed
  • 1 15- oz Can low sodium black beans Rinsed and drained
  • 3 oz Shredded cheese
  • Jalapeño peppers and chopped fresh cilantro  For serving (optional)

Instructions
 

  • Preheat the oven to 500°F.
  • In a 10 inch oven-safe skillet, heat oil over medium heat.
  • Adding onion, garlic, cumin, and salt and cook, stirring, leave for about 5 minutes, until the onion has softened.
  • Transfer the skillet mixture to a large bowl.
  • Add the enchilada sauce, sour cream, and 1/4 cup water to thebowl with the onion mixture and stir.
  • Add the tortillas, chicken, and beans until thoroughly coated.
  • Spoon the mixture into the skillet and cook over medium heat forabout 3 minutes. Sprinkle the cheese all over the top and bake for 5 minutes, until the cheese is bubbling.
  • Let cool slightly, then, if desired, top the enchiladas with sour cream, jalapeños, and cilantro and serve directly from the skillet at the table.

Notes

Keyword cheesy chicken enchilada skillet, chicken enchilada, chicken enchilada skillet, chicken enchilada skillet recipe, enchilada, skillet enchiladas
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