Cheesy Rotisserie Chicken Enchilada Skillet
User Reviews
4.9
Cheesy Rotisserie Chicken Enchilada Skillet
Description
This skillet enchilada recipe starts with sautéed onion, garlic, cumin, and salt cooked until soft and fragrant. Mixed with enchilada sauce, sour cream, torn corn tortillas, shredded rotisserie chicken, and rinsed black beans, the filling is fully combined before transfer back to the skillet. Cooking the assembled mixture over medium heat warms it through, then a generous amount of shredded cheese is sprinkled on top and baked until melted and bubbly.
The dish balances creamy, spicy, and savory elements, with tender chicken and softened tortillas absorbing the rich sauce. The final touch of sour cream, fresh cilantro, and jalapeño slices provides freshness and heat contrast. Prepared in one pan, it reduces cleanup while concentrating flavors.
Serve this skillet with extra sour cream or pickled jalapeños for added flavor. It's well suited as a casual dinner or shared meal. Using rotisserie chicken speeds preparation, making use of flavorful pre-cooked poultry in a Mexican-inspired casserole.
Ingredients
- 1 teaspoon vegetable oil
- ½ onion (chopped)
- 2 garlic finely chopped, cloves
- 1 teaspoon cumin ground
- 3/4 teaspoon kosher salt
- 1 enchilada sauce 16-ounce jar, homemade optional
- 1/4 cup sour cream (plus more for serving)
- 4 corn tortillas (torn into quarters)
- 4 cups chicken from a 2½-pound rotisserie chicken, skin and bones removed, shredded
- 1 black beans low sodium, 15-ounce can, rinsed and drained
- 3 ounces cheese such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup, shredded
- jalapeno pepper for serving (optional, cilantro chopped fresh
- cilantro for serving (optional, cilantro chopped fresh
Instructions
- 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.
Notes
- This recipe uses cooked rotisserie chicken for convenience, saving preparation time.
- Fresh jalapeños and cilantro add brightness and a mild spicy kick when served.
- An oven-safe skillet is recommended for finishing the dish under the broiler or in the oven.
- The recipe is adapted from COOK90 by David Tamarkin, reproduced with permission.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 497kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 46.5g | 93% |
| Fat | 19g | 29% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 151mg | 50% |
| Sodium | 1296mg | 54% |
| Fiber | 8g | 32% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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