1-First Step: Gather and prep (mise en place) Preheat your oven to 450 degrees Fahrenheit. Arrange and measure ingredients: mince 3 garlic cloves, dice 2 plum tomatoes, chop 1/2 red onion, drain and rinse 1 (15-ounce) can black beans, and shred 2 cups rotisserie chicken if it isn’t already shredded. Cut 6 corn tortillas into fourths and grate 2 cups cheddar-jack cheese. Having everything ready before you heat the skillet prevents overcooking the aromatics and speeds the process. If you are using leftover chicken or turkey, taste it and add a light sprinkle of cumin and chili powder if it needs flavor.

2-Second Step: Sear aromatics and build the base Place a 10-inch cast-iron or oven-safe skillet on medium-high heat. Add 2 tablespoons salted butter and let it melt. Add the minced garlic, diced tomatoes, and chopped red onion. Sprinkle in 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, and 3/4 teaspoon kosher salt. Sauté for about 2 to 3 minutes until the onion softens and the tomatoes start to release juices. Stir frequently so the garlic does not burn. This short cook time keeps the tomatoes bright and the aromatics fragrant.

3-Third Step: Add beans, sauce, and chicken Pour in the drained and rinsed black beans and the 10-ounce can of red enchilada sauce. Stir to combine, making sure the spices coat the beans and tomato mixture. Add 2 cups shredded rotisserie chicken and stir until the chicken is warmed and combined with the saucy base. If you prefer a saucier skillet, add 1/4 cup chicken broth or water. For a spicier dish, stir in a chopped jalapeño or a few dashes of hot sauce at this point.

4-Fourth Step: Fold in tortillas and top with cheese Remove the skillet from heat and gently fold in the 6 corn tortillas cut into fourths. Folding keeps the tortilla pieces intact so you get tender pockets that hold sauce rather than turning to mush. Spread them so they are evenly distributed. Top the mixture with 2 cups grated cheddar-jack cheese. Distribute cheese evenly so it melts into a golden blanket across the surface.

5-Fifth Step: Bake and finish Transfer the skillet to the oven and bake for 12 to 15 minutes, until the cheese has fully melted. Watch for bubbling edges and lightly browned cheese on top. Remove from oven and let sit for 10 minutes so the filling sets and cools slightly. Finish with your favorite garnishes: sour cream, chopped cilantro, sliced black olives, chopped avocado, and lime wedges. Serve straight from the skillet with extra tortillas, rice, or chips on the side.