How To Make Chicken Enchilada Cheesy Rotisserie Skillet
This chicken enchilada recipe is a no fuss dish that you can easily make in under 30 minutes. It’s so cheesy and so flavorful, too!
Serves:
Ingredients
- 1tspvegetable oil
- ½onion,chopped
- 2clovesgarlic,finely chopped
- 1tspground cumin
- ¾tspkosher salt
- 16ozenchilada sauce,1jar
- ¼cupsour cream,plus more for serving
- 4corntortillas,torn into quarters
- 2½lbsrotisserie chicken,skin and bones removed, meat shredded
- 4cupschicken,shredded
- 15ozblack beans,(1can) low sodium, rinsed and drained
- 3ozcheese,shredded such as a Mexican cheese blend, Monterey Jack, or mozzarella, about ¾ cup
- jalapeño peppers,and chopped fresh cilantro for serving, optional
Instructions
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Preheat the oven to 500 degrees F.
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Heat the oil in a 10-inch oven-safe skillet over medium heat.
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Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened for about 5 minutes.
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Transfer the onion mixture to a large bowl; set aside the hot skillet.
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Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
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Fold in the tortillas, chicken, and beans until thoroughly coated.
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Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes.
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Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling for about 5 minutes.
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Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro.
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Serve directly from the skillet at the table.
Nutrition
- Calories: 1505.55kcal
- Fat: 77.31g
- Saturated Fat: 24.61g
- Trans Fat: 0.67g
- Monounsaturated Fat: 30.16g
- Polyunsaturated Fat: 15.32g
- Carbohydrates: 89.34g
- Fiber: 20.27g
- Sugar: 11.19g
- Protein: 110.76g
- Cholesterol: 346.78mg
- Sodium: 1678.20mg
- Calcium: 367.46mg
- Potassium: 2496.33mg
- Iron: 10.59mg
- Vitamin A: 255.19µg
- Vitamin C: 10.84mg
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