Cheesy Rotisserie Chicken Enchilada Skillet

vegetable oil

onion, chopped

garlic cloves, finely chopped

ground cumin

kosher salt

jar enchilada sauce (I used my own, homemade)

sour cream, plus more for serving

corn tortillas, torn into quarters

low sodium black beans, rinsed and drained

shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup)

jalapeño peppers and chopped fresh cilantro, for serving (optional)