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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 :

  1. Preheát the oven to 500°F.
  2. Heát the oil in á 10-inch oven-sáfe (preferábly cást- iron) skillet over medium heát.
  3. Ádd the onion, gárlic, cumin, ánd sált ánd cook, stirring, until the onion hás softened, ábout 5 minutes.
  4. Tránsfer the onion  mixture to á lárge bowl; set áside the hot skillet.
  5. Ádd the enchiládá sáuce, sour creám, ánd 1/4 cup wáter to the onion mixture ánd stir to combine.
  6. Fold in the tortillás, chicken, ánd beáns until thoroughly coáted.
  7. 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
  8. 5 minutes.
  9. 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

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