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Skillet Enchiladas Suizas
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Brief Description
Easy skillet chicken enchilada dish that doesn't require rolling or filling.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 30 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
For cooked chicken - season chicken pieces, dice and brown in skillet, or cook on plate in microwave for 5-6 minutes before shredding.
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Posted By: mcarr
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Posted On: Sep 15, 2018
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1 - medium-size yellow onion chopped
- 3 cloves - garlic minced
- 1 1/2 teaspoons - ground cumin
- 1 cans - diced tomatoes (14.5 oz.) drained
- 1 1/4 cups - tomatillo salsa
- 4 cups - shredded cooked chicken
- 1 cups - crema or sour cream
- 6 - corn tortillas (6-inch) torn
- 8 ounces - Monterey Jack cheese shredded, divided
- 1 - small avocado diced
- - torn fresh cilantro leaves optional
Directions:
Preheat broiler to High. Place oil in medium-size cast-iron (or oven-proof) skillet, and heat over medium heat, swirling oil around to coat the pan.
Add onion and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin. Cook, stirring often, for 1 to 2 minutes, until fragrant.
Reduce heat to medium-low; stir in drained tomatoes and salsa. Simmer over medium-low heat, stirring often, until slightly thickened, about 2 minutes.
Remove skillet from heat. Stir in chicken, crema, tortillas and 1/2 cup of Monterey Jack cheese. Top evenly with remaining 1-1/2 cups cheese.
Transfer skillet to preheated oven, and broil until cheese is lightly browned, about 8 to 10 minutes. Top with avocado and cilantro leaves, as desired, before serving.
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