When we were driving back from Disney last Sunday I made my weekly menu in the car and ordered my groceries online to be delivered an hour after our return. It was SO convenient! I took my September Southern Living on the road and decided to add this recipe, Skillet Enchiladas Suizas, to the menu. I loved that it is a one-pan supper and that it took the messiest part of enchilada making out of the equation – no filling or rolling required! Mother gave me one of her old cast iron skillets, so I also take any excuse to use it.
Skillet Enchiladas Suizas
- 2 tablespoons olive oil
- 1 medium-size yellow onion, chopped (2 cups)
- 3 garlic cloves, minced (1 1⁄2 Tbsp.)
- 1 1/2 teaspoons 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-inch) corn tortillas, torn
- 8 ounces Monterey Jack cheese, shredded (about 2 cups), divided
- 1 small (6 oz.) 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.
- I used flour tortillas because we much prefer them over corn..
- I roasted chicken breasts early in the day, rather than buying the rotisserie chicken.
- Mine only needed about 4 minutes in the broiler. Watch it carefully.
- Suggested toppings: Lime wedges, thinly sliced radishes, crumbled cotija cheese, sliced scallions, pickled red onions, and pickled jalapeño slices.
Everyone loved this meal, but honestly we haven’t met much Mexican we didn’t gobble up. I’ll definitely make it again.
I hope you had a wonderful weekend!
DIXIE DELIGHTS DELIVERED