Enchilada Skillet

Deselect All

2 tablespoons salted butter

1 red onion, chopped

2 Roma tomatoes, diced

4 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon kosher salt

One 15-ounce can black beans, drained

One 15-ounce can red enchilada sauce

3 cups shredded rotisserie chicken

10 corn tortillas, cut into fourths

2 cups grated Cheddar-jack cheese

To Serve:

1/2 cup sour cream

1/2 cup chopped fresh cilantro

1/2 cup sliced black olives

1 avocado, diced

2 limes, cut into wedges