Enchilada Skillet - Ree Drummond

Original cookbook page 310

Easy one-skillet enchilada recipe with rotisserie chicken, black beans, and corn tortillas topped with cheese. From The Pioneer Woman on Food Network.

Ingredients

• 2 tablespoons salted butter
• 1 red onion, chopped
• 2 Roma tomatoes, diced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• One 15-ounce can black beans, drained
• One 15-ounce can red enchilada sauce
• 3 cups shredded rotisserie chicken
• 10 corn tortillas, cut into fourths
• 2 cups grated Cheddar-jack cheese
• TO SERVE:
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced black olives
• 1 avocado, diced
• 2 limes, cut into wedges

Instructions

1. Preheat oven to 450°F.
2. Melt butter in a cast-iron skillet over medium-high heat. Add onion, tomatoes, and garlic. Season with chili powder, cumin, and salt; cook 2–3 minutes.
3. Add beans, enchilada sauce, and chicken; stir to combine. Gently fold in quartered tortillas and top with cheese.
4. Bake until cheese has melted, 15–18 minutes.
5. Remove from oven and garnish with sour cream, cilantro, olives, and avocado. Serve with lime wedges on the side.