Cheesy Chicken Enchilada Skillet

Ingredients for Cheesy Chicken Enchilada Skillet

• 1 tablespoon vegetable oil

• 1/2 onion, chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• 1 (450g) jar medium red salsa

• 120ml soured cream, plus more for serving

• 4 corn tortillas, torn into quarters

• 600g shredded cooked chicken (from 1 [1.1kg] rotisserie chicken)

• 1 (450g) can black beans, drained, rinsed

• 120g shredded Mexican cheese blend

• Pickled jalapeños and coriander (for serving

• optional)

How to make Cheesy Chicken Enchilada Skillet

Preheat oven to 260°C. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.

Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 120ml soured cream, and 60ml water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.

Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with soured cream, jalapeños, and coriander, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.