Rotisserie Chicken Enchilada Skillet

Shred 3 cups of meat from the rotisserie chicken, discarding the skin and bones. Drain and rinse 1 15-ounce can of black beans.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1/2 cup of diced yellow onion and sauté for 3 minutes until softened.

Add the 3 cups of shredded rotisserie chicken, 1 drained can of black beans, 1 cup of sweet corn, and 1 4-ounce can of diced green chilies to the skillet. Stir to combine and cook for 2 minutes.

Pour in 1 1/2 cups of red enchilada sauce. Tear 4 corn tortillas into bite-sized pieces and fold them gently into the sauce and chicken mixture. Simmer for 5 minutes until the sauce thickens slightly and the tortillas soften.

Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the skillet. Cover with a lid and reduce heat to low for 2 to 3 minutes, just until the cheese is melted.

Remove from heat and serve immediately. Garnish with fresh cilantro or sour cream if desired.