Rotisserie Chicken Enchilada Skillet

First, let me say how grateful I am for each of you who stops by to share in these culinary adventures. Your comments, feedback, and love make every recipe shared here a joyous experience! Today, I’m especially thrilled to bring you a dish that’s both a crowd-pleaser and a time-saver: the Rotisserie Chicken Enchilada Skillet. This dish is a delightful mix of flavors and textures that’ll have everyone coming back for seconds (and maybe even thirds)!

Ingredients

• 1 tsp vegetable oil
• ½ onion, chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• ¾ tsp kosher salt
• 1 16-oz 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-oz can low-sodium black beans, rinsed and drained
• 3 oz shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
• Jalapeño peppers and chopped fresh cilantro for serving (optional)

How to Make Rotisserie Chicken Enchilada Skillet

1. Prep and Sauté: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Toss in the garlic, ground cumin, and kosher salt, and cook for another minute until fragrant.
2. Mix in the Essentials: Pour in the enchilada sauce and stir in the sour cream until well combined. Add the torn corn tortillas and mix until they’re coated with the sauce.
3. Incorporate Chicken and Beans: Add the shredded chicken and black beans to the skillet. Stir everything together and let it simmer for about 5-7 minutes until heated through.
4. Cheesy Goodness: Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook until the cheese is melted and bubbly, about 3-5 minutes.
5. Garnish and Serve: Top with jalapeño peppers and chopped fresh cilantro if desired. Serve with extra sour cream on the side.

Helpful Tips

• Shredding Chicken: If you’re using a rotisserie chicken, it’s easiest to shred the meat while it’s still warm.
• Even Melting: For even melting of the cheese, cover the skillet with a lid or aluminum foil.
• Adjusting Spice Level: Add more or fewer jalapeño peppers to adjust the heat to your liking.

Substitutions/Variations

• Chicken Alternatives: Try using shredded turkey or beef for a different flavor profile.
• Tortilla Swap: You can use flour tortillas instead of corn tortillas if you prefer.
• Cheese Choices: Feel free to experiment with different cheeses like cheddar or pepper jack for a unique twist.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the skillet up to the point of adding the cheese. When ready to serve, simply reheat on the stove and then add the cheese to melt.

What can I serve with this skillet dish?

This dish pairs wonderfully with a side of Spanish rice, a fresh green salad, or some homemade guacamole and chips.

How do I store leftovers?

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat on the stove over medium heat until warmed through.

Storage Instructions

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a skillet over medium heat or in the microwave until heated through.

More Relevant Recipes

• Creamy Salmon Piccata: A rich and creamy salmon dish that’s perfect for a special dinner.
• Chicken Parmesan Casserole: A comforting and cheesy chicken casserole that’s easy to make.
• Easy Egg Fried Rice: A quick and delicious fried rice recipe that’s perfect for a weeknight meal.

Thank you again for being part of this wonderful community. I hope you enjoy making and eating this Rotisserie Chicken Enchilada Skillet as much as I enjoyed creating it for you. Bon appétit!

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