Creative Rotisserie Chicken Enchilada Skillet

Ingredients

• 3 cup rotisserie chicken(paid link)
• 8 corn tortillas(paid link)
• 1 can black beans(paid link)
• 1 can diced tomatoes(paid link)
• 10 oz enchilada sauce(paid link)
• ½ onion(paid link)
• 2 clove garlic(paid link)
• 1 chipotle peppers in adobo sauce(paid link)
• 1 ½ cup shredded cheddar cheese(paid link)
• 1 tbsp vegetable oil(paid link)
• ¼ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• ¼ cup fresh cilantro(paid link)
• ½ lime(paid link)

Instructions

1. 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. 2

   Finely chop the onion and mince the garlic. Finely mince one chipotle pepper and one teaspoon of the adobo sauce.

3. 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. 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. 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. 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. 7

   Garnish with fresh chopped cilantro and a squeeze of fresh lime juice before serving.

Perfect With