Cheesy Rotisserie Chicken Enchilada Skillet

SKINNYTASTE
14Ingredients
30Minutes

Ingredients

US|METRIC
  • 1 teaspoon vegetable oil
  • 1/2 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 16 ounces enchilada sauce (I used my own, homemade)
  • 1/4 cup sour cream (plus more for serving)
  • 4 corn tortillas (torn into quarters)
  • 2 1/2 pounds rotisserie chicken (skin and bones removed, meat shredded, about)
  • 4 cups chicken (shredded)
  • 15 ounces low sodium black beans (rinsed and drained)
  • 3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella, about 3/4 cup)
  • jalapeño peppers
  • chopped fresh cilantro
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