Creative Rotisserie Chicken Enchilada Skillet

A flavorful and easy skillet meal featuring shredded rotisserie chicken, corn tortillas, black beans, and a smoky enchilada sauce, topped with cheese and baked to perfection. This creative take offers a delightful Tex-Mex experience.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

3 cup rotisserie chicken

8 corn tortillas

1 can black beans

1 can diced tomatoes

10 oz enchilada sauce

½ onion

2 clove garlic

1 chipotle peppers in adobo sauce

1 ½ cup shredded cheddar cheese

1 tbsp vegetable oil

¼ tsp salt

¼ tsp black pepper

¼ cup fresh cilantro

½ lime

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Instructions

1
Preheat your oven to 375°F (190°C). Shred the rotisserie chicken into bite-sized pieces. Rinse and drain the black beans and diced tomatoes.
2
Finely chop the onion and mince the garlic. Finely mince one chipotle pepper and one teaspoon of the adobo sauce.
3
Heat the vegetable oil in a large oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and minced chipotle pepper with adobo sauce and cook for another minute until fragrant.
5 min
4
Stir in the shredded chicken, drained black beans, and drained diced tomatoes. Add the enchilada sauce, salt, and black pepper. Mix well to combine.
5
Tear the corn tortillas into bite-sized pieces and scatter them over the chicken mixture in the skillet. Ensure they are mostly submerged in the sauce.
6
Sprinkle the shredded cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
15 min
7
Garnish with fresh chopped cilantro and a squeeze of fresh lime juice before serving.

Perfect With

sour creamguacamolesalsa