I’m always on the hunt for great Mexican food and enchiladas are my favorite of all. I’ve tried a lot of enchilada recipes (many of which never make it to the blog, some I’m loyal to and make on repeat) but this is the first time I’ve made enchiladas in a skillet and they were EASY and delicious! Shredded rotisserie chicken gets tossed with torn corn torillas, black beans (or pinto), salsa (red or green- Trader Joe’s salsa verde is our favorite- mild, medium or hot- your choice!), sour cream, and a quick saute of garlic + onion + cumin. It all goes back into the skillet, topped with a generous amount of cheese (of course!), and baked for ONLY 5!! minutes and dinner is served. Add some pickled jalapeno, cilantro, and avocado… um yum.

Chicken Enchilada Skillet

INGREDIENTS

1 Tbsp. vegetable oil
1/2 onion, chopped
2 cloves garlic, finely chopped
1 tsp. ground cumin
1 tsp. kosher salt
1 (16-oz.) jar salsa (or mild, medium, or hot, salsa verde is so delicious, or this favorite red enchilada sauce)
1/2 cup sour cream
4 corn tortillas, torn into quarters (I used our favorite Tortillaland uncooked corn tortillas and cooked them on the griddle first)
4 cups shredded cooked chicken (from 1 rotisserie chicken)
1 (15.5-ounce) can black beans (or pinto beans), drained and rinsed
1 1/2 cups shredded Mexican cheese blend (or cheddar, Colby Jack, pepper Jack, etc.)

optional for serving:
pickled jalapeños
fresh chopped cilantro
sliced green onion or chives
sour cream
sliced avocado

DIRECTIONS

1. Preheat oven to 500°F. Heat oil in a 10″ heatproof (oven-safe) skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
2. Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water (I omitted the water- didn’t think it was necessary) 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. Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, cilantro, green onion/chives, and sliced avocado if desired.

Serves 4-6.

(Adapted from Epicurious)