One pot meals are one of the quickest and easiest ways to get dinner on the table quickly. Even better, use a rotisserie chicken and you’ll have dinner in a flash! I was in the mood for enchiladas but didn’t have time to make a full pan of them, so when I saw this recipe, I knew I had to give it a try. It was really good – even better for lunch the next day!
Next time, I’ll add another tortilla since I felt like it needed a little more. Otherwise it was delicious and there were no complaints from the peanut gallery.
1 tsp canola oil
1/2 cup onion, chopped
2 garlic cloves, minced
1 tsp cumin
3/4 tsp salt
16 oz jar enchilada sauce
1/4 cup sour cream
1/4 cup water
4 corn tortillas, cut into quarters
4 cups shredded chicken
15 oz can low sodium black beans, rinsed and drained
3/4 cup shredded Mexican cheese blend
Heat the oil in a 10 inch skillet over medium heat. Saute the onions, garlic, cumin and salt until the onions are soft. Transfer to a large bowl and add in the enchilada sauce, sour cream and water. Mix to combine.
Add the shredded chicken, tortillas and beans. Stir to coat. Transfer to your hot skillet and cook until warmed through. Evenly spread the cheese on top and allow to melt. I left mine pan on the stove to melt the cheese, or you can place it in a 500 degree oven to melt the cheese. Serve immediately and top with your toppings – sour cream, jalapenos, avocado, or cilantro.