Cheesy Chicken Enchilada

Serves 4

• • 1 tablespoon vegetable oil

  • 1/2 onion, chopped

  • 2 garlic cloves, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • 1 (16-ounce) jar medium red salsa

  • 1/2 cup sour cream, plus more for serving

  • 4 corn tortillas, torn into quarters

  • 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)

  • 1 (15.5-ounce) can black beans, drained, rinsed

  • 1 cup shredded Mexican cheese blend

  • Pickled jalapeños and cilantro (for serving; optional)

Over medium heat, all oil. Then add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes. Add chicken and cook until starting to brown (lightly)

Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in ripped up tortillas and beans until thoroughly coated. Cook over medium heat until warmed through, about 3 to 5 minutes. Sprinkle cheese over.

Cook until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.