Skillet Enchiladas Suizas

 


Skillet Enchiladas Suizas

Ingredients

2 Tbsp. olive oil

1 medium-size yellow onion, chopped (2 cups)

3 garlic cloves, minced (1 1/2 Tbsp.)

1 1/2 tsp. ground cumin

1 (14.5-oz.) can diced tomatoes, drained

1 1/4 cups tomatillo salsa

4 cups shredded rotisserie chicken

1 cup crema or sour cream

6 (6-in.) corn tortillas, torn

8 oz. Monterey Jack cheese, shredded (about 2 cups), divided

1 small (6 oz.) avocado, diced

Torn fresh cilantro leaves

Directions

Cook onions:

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:

Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low.

Add tomatoes and salsa:

Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.

Stir in chicken:

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.

Broil:

Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.

 

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