Cheesy Chicken Enchilada Skillet


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)


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