Cheesy Rotisserie Chicken Enchilada Skillet Recipe
This Cheesy Rotisserie Chicken Enchilada Skillet is a quick, flavorful one-pan meal that combines tender shredded rotisserie chicken with a delicious enchilada sauce, black beans, and melted cheese. Ready in just 30 minutes, it’s perfect for a comforting dinner with minimal prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Salt
Ingredients
Skillet Ingredients
- 1 teaspoon vegetable oil
- ½ onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- 1 16-ounce jar enchilada sauce (homemade or store-bought)
- ¼ 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 (Mexican cheese blend, Monterey Jack, or mozzarella, about ¾ cup)
Optional Garnishes
- Jalapeño peppers, sliced
- Chopped fresh cilantro
Instructions
- Preheat the Oven: Preheat your oven to 500°F (260°C) to prepare for melting and browning the cheese on top of the skillet dish.
- Sauté Aromatics: Heat the vegetable oil in a 10-inch oven-safe skillet (preferably cast iron) over medium heat. Add the chopped onion, garlic, ground cumin, and kosher salt. Cook while stirring frequently until the onion softens and becomes translucent, about 5 minutes.
- Transfer Mixture: Remove the skillet from heat and transfer the cooked onion mixture to a large mixing bowl. Set aside the hot skillet for assembling the dish.
- Combine Sauce and Cream: To the onion mixture in the bowl, stir in the enchilada sauce, sour cream, and ¼ cup water until fully combined to create a creamy enchilada sauce base.
- Add Main Ingredients: Fold torn corn tortillas, shredded chicken, and drained black beans into the sauce mixture, tossing gently until everything is thoroughly coated and well distributed.
- Heat Skillet Mixture: Spoon the combined mixture back into the reserved hot skillet. Cook over medium heat on the stovetop, stirring occasionally, for about 3 minutes until the dish is warmed through.
- Add Cheese and Bake: Sprinkle the shredded cheese evenly over the top of the skillet mixture. Transfer the skillet to the preheated oven and bake for about 5 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve and Garnish: Remove the skillet from the oven and let it cool slightly. Top the finished enchilada skillet with additional sour cream, sliced jalapeño peppers, and chopped fresh cilantro if desired. Serve directly from the skillet for a warm, comforting meal.
Notes
- This recipe works best with a cast iron or oven-safe skillet to allow seamless stovetop to oven cooking.
- Using shredded rotisserie chicken saves time but you can substitute with cooked chicken breast or thighs shredded.
- If you prefer a spicier dish, add more jalapeños or a dash of hot sauce into the sauce mixture.
- Leftovers reheat well in a skillet or microwave and can be topped with fresh garnishes again.
- To keep the dish gluten-free, ensure corn tortillas are 100% corn and check the enchilada sauce ingredients.
