In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until translucent. Add the chopped garlic and ground cumin, stirring until fragrant, about 1 minute.
Pour in the enchilada sauce and add the kosher salt. Mix well to combine all the flavors. Then, stir in the sour cream until fully incorporated.
Fold in the torn corn tortillas and shredded rotisserie chicken. Gently stir to ensure everything is well-coated in the sauce.
Add the rinsed and drained black beans to the skillet. Mix thoroughly to distribute the beans evenly throughout the dish.
Sprinkle the shredded cheese over the top of the mixture. Cover the skillet with a lid and let it cook for about 5-7 minutes, or until the cheese is melted and bubbly.
Carefully remove the lid and serve the skillet hot. Top with sliced jalapeño peppers and freshly chopped cilantro if desired. Serve with extra sour cream on the side for a delightful finish.
