Skillet Enchiladas Suizas
Because sometimes you want enchiladas. And sometimes you want them now. Well, you will need about 25 minutes from now but still, these easy skillet enchiladas will be on the table in record time. This is a delicious one-pot meal that your whole family will love!
- 2 tbsp olive oil
- 1 medium size yellow onion chopped
- 3 garlic cloves minced
- 1 1/2 tsp ground cumin
- 1 can diced tomatoes drained
- 1 1/4 cup tomatillo salsa
- 4 cups shredded rotisserie chicken
- 1 cup crema or sour cream
- 6 corn tortillas torn
- 8 oz Monterey Jack Cheese shredded, divided
- 1 small avocado diced
- torn fresh cilantro leaves
Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.
Remove skillet from heat. Stir in chicken, crema, tortillas, and 1⁄2 cup of the Monterey Jack cheese. Top evenly with remaining 1 1⁄2 cups cheese.
Transfer skillet to preheated oven, and broil until cheese is lightly browned 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.