Found this recipe in a magazine. It's written a little oddly but I'm
sure you can figure it out.

Quick & Easy Enchilada Skillet

1 Tbs. vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
2 cans enchilada sauce
1/2 cup sour cream
4 large corn tortillas, torn into quarters
4 cups shredded cooked chicken (from plain rotisserie chicken)
1 can (15 oz) black beans, drained & rinsed
1 c. shredded Mexican cheese blend*
Pickled jalapenos for serving (optional)
chopped fresh cilantro for serving (optional)

Preheat oven to 500F. Heat oil in a 10" heat proof skillet (I'll be
using cast iron) over medium. Add onion, garlic, cumin, oregano and
salt. Cook, stirring, until softened, about 5 minutes.

Put onion mixture in a large bowl; reserve hot skillet. Add enchilada
sauce and 1/2 cup of sour cream and stir to combine. Fold in tortillas,
chicken and beans until thoroughly coated. Return mixture to skillet
and cook over medium heat until warmed through, about 3 minutes.
Sprinkle cheese over top.

Bake in oven until cheese is melted and bubbling, about 5 minutes. To
serve, top with more sour cream, jalapenos and cilantro, if desired.

Notes: Since I prefer beef enchiladas I'll be using shredded chuck
roast. I already have half a leftover cooked chuck roast, about a
pound, in the freezer. Just needs to be thawed and it's easily
shredded. Shredded pork would work, too.

Jill