Ingredients
1tspvegetable oil
½onion,chopped
2clovesgarlic,finely chopped
1tspground cumin
¾tspkosher salt
16ozenchilada sauce,1jar
¼cupsour cream,plus more for serving
4corntortillas,torn into quarters
2½lbsrotisserie chicken,skin and bones removed, meat shredded
4cupschicken,shredded
15ozblack beans,(1can) low sodium, rinsed and drained
3ozcheese,shredded such as a Mexican cheese blend, Monterey Jack, or mozzarella, about ¾ cup
jalapeño peppers,and chopped fresh cilantro for serving, optional
Preparation
Preheat the oven to 500 degrees F.
Heat the oil in a 10-inch oven-safe skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened for about 5 minutes.
Transfer the onion mixture to a large bowl; set aside the hot skillet.
Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
Fold in the tortillas, chicken, and beans until thoroughly coated.
Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes.
Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling for about 5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro.
Serve directly from the skillet at the table.
