ROTISSERIE CHICKEN LETTUCE WRAPS RECIPES

Name: Cheesy Rotisserie Chicken Enchilada Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon vegetable oil; ½ onion (chopped); 2 garlic cloves (finely chopped); 1 teaspoon ground cumin; 3/4 teaspoon kosher salt; 1 16-ounce jar enchilada sauce (I used my own, homemade); 1/4 cup sour cream (plus more for serving); 4 corn tortillas (torn into quarters); 4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed)); 1 15-ounce can 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 and chopped fresh cilantro (for serving (optional))

CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE

Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can 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 and chopped fresh cilantro (for serving (optional))

Steps:

Preheat the oven to 500°F.
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, 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, about 5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 497 kcal, CarbohydrateContent 38 g, ProteinContent 46.5 g, FatContent 19 g, SaturatedFatContent 5.5 g, CholesterolContent 151 mg, SodiumContent 1296 mg, FiberContent 8 g, SugarContent 5.5 g

CHEESY ROTISSERIE CHICKEN ENCHILADA SKILLET - SKINNYTASTE

Cheesy Rotisserie Chicken Enchilada Skillet - Skinnytaste image

This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
½ onion (chopped)
2 garlic cloves (finely chopped)
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 16-ounce jar enchilada sauce (I used my own, homemade)
1/4 cup sour cream (plus more for serving)
4 corn tortillas (torn into quarters)
4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
1 15-ounce can 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 and chopped fresh cilantro (for serving (optional))

Steps:

Preheat the oven to 500°F.
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, 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, about 5 minutes.
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.

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