Cheesy Rotisserie Chicken Enchilada Skillet

skinnytaste.com

Maxine

1 teaspoon vegetable oil

½ onion, chopped

2 garlic cloves, finely chopped

1 teaspoon ground cumin

¾ teaspoon kosher salt

1 16-ounce jar enchilada sauce (I used my own, homemade)

¼ cup sour cream, plus more for serving

4 corn tortillas, torn into quarters (6" tortillas)

1 2½-pound rotisserie chicken, skin and bones removed, meat shredded (about 4 cups shredded chicken)

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 ¾ cup)

jalapeño peppers and chopped fresh cilantro, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at skinnytaste.com

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