Cheesy Rotisserie Chicken Enchilada Skillet
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.
Foto: Skinnytaste
Ingredients
- 1 teaspoon vegetable oil
- ½ onion (chopped)
- 2 g arlic cloves (finely chopped)
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1 16 -ounce jar enchilada sauce (I used my own, homemade)
- 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 -ounce can low sodium black beans, rinsed and drained
- 3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
- jalapeño peppers and chopped fresh cilantro (for serving (optional))
Steps
-
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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| vegetable oil | 1 teaspoon | - | - |
| onion | 0.5 | - | - |
| arlic cloves | 2 g | - | - |
| ground cumin | 1 teaspoon | $4.38/kg | $0.02 |
| kosher salt | 0.75 teaspoon | - | - |
| -ounce jar enchilada sauce | 1 | $1.25/100g | $1.25 |
| sour cream | 0.25 cup | - | - |
| corn tortillas | 4 | - | - |
| shredded chicken | 4 cups | - | - |
| -ounce can low sodium black beans | 1 | $0.75/kg | $0.07 |
| shredded cheese | 3 ounces | - | - |
| jalapeño peppers and chopped fresh cilantro | - | - | - |
*Estimated market prices, may vary by region
Loading comments...