This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.
PREP TIME:10minutes 
COOK TIME:20minutes 
TOTAL TIME:30minutes 
YIELD: 4 servings
COURSE: Dinner
CUISINE: Mexican


  • 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))


  • Preheat the oven to 500°F.
  • Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
  • Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
  • Transfer the onion mixture to a large bowl; set aside the hot skillet.
  • Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
  • Fold in the tortillas, chicken, and beans until thoroughly coated.
  • Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
  • Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.


Excerpted from COOK90 Copyright © 2018 by David Tamarkin. Used with permission of Little, Brown and Company, New York. All rights reserved.


Serving: 11/2 cupsCalories: 497kcalCarbohydrates: 38gProtein: 46.5gFat: 19gSaturated Fat: 5.5gCholesterol: 151mgSodium: 1296mgFiber: 8gSugar: 5.5g
– W//W Points: 11

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