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Epicurious

Cheesy Chicken Enchilada Skillet

By Anna Stockwell

4.4

(81)

A black castiron skillet with chicken enchiladas and bowls of halved cherry tomatoes cilantro leaves and sour cream next...
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4–6 servings

Ingredients

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Preparation

  1. Step 1

    Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.

    Step 2

    Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.

    Step 3

    Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

TagsCasseroleTex-MexAmericanChickenPoultryBlack BeanBean and LegumeVegetableCheeseDairyJalapeñoChileMainDinnerNut FreeGluten Free30 Minutes or LessBroilCast Iron SkilletEpicurious

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