Black Bean & Chicken Enchilada Skillet

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!