Cheesy Rotisserie Chicken Enchilada Skillet

Name: Cheesy Rotisserie Chicken Enchilada Skillet
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)

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Preheat the oven to 500°F. Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.

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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)