Cast Iron Skillet One-Pan Meals

© 2022 by Jackie Freeman. All rights reserved. Excerpted from “Cast Iron Skillet One-Pan Meals” by permission of Sasquatch Books.

This one is a bit of a hot mess, but in a really good creamy, warm and filling kind of way. Leftover chicken is given new life with spices, pinto beans and fresh cilantro and then simmered in salsa and sour cream. Corn tortillas are mixed into the lot (no messy rolling of enchiladas here, so not entirely a hot mess after all!), then it’s all topped with cheese. It also happens to be kid-approved, especially if you opt for milder and sweeter salsa. Or you can up your game for the sports-watching gang and go for the spicy stuff.

MAKES 4 TO 6 SERVINGS

• 2 tablespoons high-heat oil, such as canola or safflower
• 1 small yellow onion, chopped
• 3 medium cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 cups shredded cooked chicken
• 1 (15-ounce) can pinto beans, drained and rinsed
• Kosher salt and freshly ground black pepper
• 1 (16-ounce) jar mild to spicy red salsa
• 1 cup chicken broth or water
• 1⁄2 cup sour cream
• 3 tablespoons chopped fresh cilantro
• 6 (6-inch) corn tortillas, cut into eighths 1 cup (about 4 ounces) shredded Mexican blend cheese
• Lime wedges, for serving

1. Heat the oil in a 10-inch skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic, cumin, coriander and oregano and cook until fragrant, about 1 minute. Add the chicken and beans. Season to taste with salt and pepper.

2. Pour in the salsa and broth and bring to a simmer. Cook at a gentle simmer, stirring occasionally, to warm the chicken through and meld the flavors, about 10 minutes. Fold in the sour cream and cilantro. Carefully stir in the tortillas, a handful at a time, until they are coated with the sauce and submerged in the skillet. Sprinkle the cheese over the top.

3. Preheat the broiler to high heat with the rack 6 inches from the element.

4. Transfer the skillet to the oven and broil until the cheese is melted and bubbling, 3 to 4 minutes. Serve with the lime wedges for squeezing.

TIP: If you leave the tortillas out of the dish and serve it with tortilla chips, it makes an awesome dip for a crowd.

Up next: Stir-Fried Teriyaki Beef With Broccoli