Description
Sizzling rotisserie chicken enchilada skillet blends Mexican comfort with quick weeknight convenience. Melted cheese, tender chicken, and zesty sauce create a mouthwatering one-pan meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 cups shredded chicken (from a 2.5-pound rotisserie chicken, skin and bones removed)
- 1 16-ounce (454 grams) jar enchilada sauce (homemade or store-bought)
- 4 corn tortillas, torn into quarters
- 1 15-ounce (425 grams) can low-sodium black beans, rinsed and drained
Spices and Seasonings:
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 2 garlic cloves, finely chopped
- 1/2 onion, chopped
Dairy and Garnish:
- 3 ounces (85 grams) shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
- 1/4 cup sour cream (plus more for serving)
- 1 teaspoon vegetable oil
- Jalapeño peppers and chopped fresh cilantro for serving (optional)
Instructions
- Warm olive oil in a generously sized pan over medium flame, introducing diced onions and allowing them to soften and become translucent, releasing their subtle sweetness.
- Incorporate minced garlic, ground cumin, and a pinch of kosher salt, stirring briefly to awaken the aromatic spices and create a fragrant base.
- Stream enchilada sauce into the pan, whisking in sour cream until the mixture develops a smooth, creamy consistency with a rich, tangy profile.
- Tear corn tortillas into rustic pieces and fold them into the sauce, ensuring each fragment becomes thoroughly coated and saturated.
- Gently introduce shredded rotisserie chicken and black beans, stirring to distribute ingredients evenly throughout the skillet’s landscape.
- Allow the mixture to gently simmer, melding flavors and warming ingredients thoroughly, creating a cohesive and inviting dish.
- Cascade shredded cheese across the surface, creating a molten blanket that will melt and bubble with appetizing appeal.
- Cover the skillet, allowing cheese to transform into a golden, melted layer that binds the components together.
- Garnish with fresh jalapeño slices and chopped cilantro for a vibrant, zesty finale, serving alongside additional sour cream for personalized enjoyment.
Notes
- Elevate the dish’s flavor by using freshly ground cumin for a more aromatic and intense taste profile.
- Swap corn tortillas with whole wheat or gluten-free alternatives to accommodate dietary restrictions and add different nutritional benefits.
- Customize the heat level by adjusting jalapeño quantities or using milder peppers like poblano for a family-friendly version.
- Maximize leftover rotisserie chicken by preparing this skillet meal, creating a quick and resourceful weeknight dinner solution.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg