Black Bean & Chicken Enchilada Skillet

recipe

• Step 1
  Small dice the red onion & slice the corn tortillas into thin strips.
• Step 2
  Remove the skin & carve the rotisserie chicken. Shred the desired amount with 2 forks.
• Step 3
  Heat a drizzle of oil in a frying pan over medium heat. When hot, add the diced onion, season with salt & cook for about 5 min until softened.
• Step 4
  Add the drained & rinsed black beans to the pan, along with the shredded chicken & enchilada sauce. Stir to combine & cook for 3-4 min to blend the ingredients.
• Step 5
  Stir in most of the tortilla strips, reserving some for the topping.
• Step 6
  Scatter the reserved tortilla strips across the surface along with the shredded cheese. Turn the heat to low & cover with a lid to let the cheese melt.
• Step 7
  Optional: chop the cilantro & scallions for a garnish.
• Step 8
  When the cheese has melted, turn off the heat & garnish with cilantro & scallions (optional). Serve & enjoy!