Rotisserie Chicken Enchilada Skillet
This Rotisserie Chicken Enchilada Skillet is a quick and flavorful one-pan meal featuring tender chicken, rich enchilada sauce, and melted cheese for a satisfying Mexican-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Optional toppings: sour cream, sliced jalapeños, avocado slices
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in shredded rotisserie chicken, cumin, chili powder, salt, and pepper.
- Pour in enchilada sauce, black beans, and corn, mixing until combined and heated through, about 5 minutes.
- Sprinkle shredded cheddar and Monterey Jack cheese evenly over the skillet mixture.
- Cover the skillet and let the cheese melt, about 3-5 minutes.
- Remove from heat, garnish with chopped cilantro, and add any optional toppings before serving.
Notes
For extra spice, add a diced jalapeño with the onions or serve with hot sauce on the side.
Find it online: https://seasonedrecipe.com/rotisserie-chicken-enchilada-skillet/