Cheesy Rotisserie Chicken Enchilada Skillet

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1. 1
   Preheat the oven to 500°F.
2. 2
   Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
3. 3
   Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
4. 4
   Transfer the onion mixture to a large bowl; set aside the hot skillet.
5. 5
   Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
6. 6
   Fold in the tortillas, chicken, and beans until thoroughly coated.
7. 7
   Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
8. 8
   Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.