A quick and easy skillet dinner that combines the flavors of enchiladas with the convenience of rotisserie chicken. This cheesy and satisfying meal is perfect for busy weeknights.
Ingredients:
- 1 rotisserie chicken, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can 15 ounces black beans, drained and rinsed
- 1 can 15 ounces corn kernels, drained
- 1 can 10 ounces enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: diced avocado, sour cream, sliced green onions
Instructions:
Warm up the olive oil in a big pan over medium-low heat
Dice the red bell pepper, onion, and garlic
About 5 minutes of cooking will soften the food
Add enchilada sauce, black beans, corn kernels, and shredded rotisserie chicken
Mix everything together
For about 5 minutes, cook until everything is hot
On top, put some shredded Monterey Jack and cheddar cheese
Give it a little while and let the cheese melt
Take it off the heat and add the chopped cilantro
Add pepper and salt to taste
If you want, you can serve it hot with extras like sour cream, diced avocado, and sliced green onions
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