Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?
This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉
This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.
- Yield: 6 to 8 servings
- Total Time: 30 minutes
- 1 1/2 tablespoons canola oil
- 1 large yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
- 3/4 cup sour cream
- 6 corn tortillas, torn into quarters
- 6 cups shredded cooked chicken (from 1 rotisserie chicken)
- 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
- 1 1/2 cups shredded Mexican cheese blend
- cilantro, for garnish, optional
- Preheat oven to 425°F, preferably on convection.
- Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
- Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
- Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
- Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
- Remove skillet from the oven. Sprinkle cheese evenly over the top.
- Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
- Top with cilantro, if desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Shortcut Enchiladas Verdes
- Creamy Poblano & Ancho Chicken Tacos: Mix & Match Fillings
- Mexican-Style Chicken over Penne
Four Years Ago:
- Cinco de Mayo Chicken Tinga Tacos
- Rick Bayless’ Swiss Chard Tacos with Caramelized Onion, Fresh Cheese and Red Chile
- Creamy Chicken and Greens with Roasted Poblano Tacos or Pollo a la Crema con Quelites, Chile Poblano Asado