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Cheesy Rotisserie Chicken Enchilada 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 (I used my own, homemade)
  • 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, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about ¾ cup)
  • jalapeño peppers and chopped fresh cilantro, for serving (optional)
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