Cheesy Chicken Enchilada Skillet
A quick and easy one-pan Mexican dish combining shredded chicken, black beans, and tortillas in a creamy salsa sauce, topped with melted Mexican cheese. Perfect for a hearty weeknight dinner.
Ingredients
- •1 tablespoon vegetable oil
- •½ whole onion
- •2 cloves garlic
- •1 teaspoon ground cumin
- •1 teaspoon kosher salt
- •16 ounce red salsa
- •½ cup sour cream
- •4 whole corn tortillas
- •4 cups shredded cooked chicken
- •15½ ounce black beans
- •1 cup shredded Mexican cheese blend
- •to taste pickled jalapeños and cilantro
Cooking Instructions
- 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.
5 min
- 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.
3 min
- 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.
5 min