Cheesy Rotisserie Chicken Enchilada Skillet | Umami

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)