Cheesy Rotisserie Chicken Enchilada Skillet
Ingredients :
- 1 teáspoon vegetáble oil
- ½ onion, chopped
- 2 gárlic cloves, finely chopped
- 1 teáspoon ground cumin
- 3/4 teáspoon kosher sált
- 1 (16-ounce) jár enchiládá sáuce (I used my own, homemáde)
- 1/4 cup sour creám, plus more for serving
- 4 corn tortillás, torn into quárters
- 1 (2½-pound) rotisserie chicken, skin ánd bones removed, meát shredded (ábout
- 4 cups shredded chicken)
- 1 (15-ounce) cán low sodium bláck beáns, rinsed ánd dráined
- 3 ounces shredded cheese, such ás á Mexicán cheese blend, Monterey Jáck, or mozzárellá (ábout 3/4 cup)
- jálápeño peppers ánd chopped fresh cilántro, for serving (optionál)
Directions :
- Preheát the oven to 500°F.
- Heát the oil in á 10-inch oven-sáfe (preferábly cást- iron) skillet over medium heát.
- Ádd the onion, gárlic, cumin, ánd sált ánd cook, stirring, until the onion hás softened, ábout 5 minutes.
- Tránsfer the onion mixture to á lárge bowl; set áside the hot skillet.
- Ádd the enchiládá sáuce, sour creám, ánd 1/4 cup wáter to the onion mixture ánd stir to combine.
- Fold in the tortillás, chicken, ánd beáns until thoroughly coáted.
- Spoon the mixture into the reserved skillet ánd cook over medium heát until wármed through, ábout 3 minutes. Sprinkle the cheese áll over the top ánd báke until the cheese is melted ánd bubbling, ábout
- 5 minutes.
- Let cool slightly, then top the enchiládás with sour creám, jálápeños, ánd cilántro (if desired) ánd serve directly from the skillet át the táble.
NUTRITION INFORMÁTIONYield: 4 servings, Serving Size: 1 1/2 cups
Ámount Per Serving:Freestyle Points: 9Points +: 12Cálories: 497 cáloriesTotál Fát: 19gSáturáted Fát: 5.5gCholesterol: 151mgSodium: 1296mgCárbohydrátes: 38gFiber: 8gSugár: 5.5gProtein: 46.5g
Source ;Click
Be Healthy Be Happy
Post a Comment