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Skillet Enchiladas Suizas Recipe

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Skillet Enchiladas Suizas are a quick and easy twist on a classic Mexican dish. Made in a single skillet, they combine shredded rotisserie chicken, corn tortillas, and a creamy tomatillo salsa sauce topped with melted Monterey Jack cheese. Finished under the broiler and garnished with fresh avocado and cilantro, these enchiladas deliver rich, tangy, and comforting flavors perfect for a weeknight meal.

Ingredients

Enchiladas Suizas Ingredients

  • 2 Tbsp. olive oil
  • 1 medium-size yellow onion, chopped (about 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 for garnish

Instructions

  1. Cook onions: Preheat broiler to HIGH. Heat olive oil in a medium cast-iron skillet over medium heat, swirling to coat the pan. Add chopped onion and cook, stirring occasionally, until lightly browned, about 6 minutes.
  2. Add garlic and cumin: Stir in minced garlic and ground cumin. Cook, stirring often, until fragrant, about 1 to 2 minutes. Reduce heat to medium-low to avoid burning.
  3. Add tomatoes and salsa: Mix in the drained diced tomatoes and tomatillo salsa. Simmer gently over medium-low heat, stirring frequently, until the mixture thickens slightly, about 2 minutes.
  4. Combine chicken and tortillas: Remove skillet from heat. Fold in shredded chicken, crema (or sour cream), and torn corn tortillas. Stir well to evenly distribute the ingredients. Add 1/2 cup of the shredded Monterey Jack cheese and mix lightly.
  5. Top with cheese: Evenly sprinkle the remaining 1 1/2 cups of Monterey Jack cheese over the top of the skillet mixture.
  6. Broil enchiladas: Place the skillet under the preheated broiler. Broil until the cheese is bubbly and lightly browned, about 8 to 10 minutes. Watch carefully to prevent burning.
  7. Garnish and serve: Remove from oven. Top with diced avocado and sprinkle fresh torn cilantro leaves over the enchiladas. Serve hot straight from the skillet for a comforting meal.

Notes

  • To make ahead, prepare through step 4 and refrigerate for up to 2 days or freeze for up to 1 month. Thaw before reheating and broiling.
  • Reheat leftovers in a 350°F oven until heated through, then broil briefly to crisp the cheese topping.
  • If preferred, flour tortillas can be substituted for corn tortillas.
  • Use rotisserie chicken for convenience, or cook and shred your own chicken breast or thighs.
  • The dish pairs well with Mexican rice, refried beans, or a fresh green salad.
  • For a spicier version, add diced jalapeños or a hot salsa.

Find it online: https://lauracooks.com/skillet-enchiladas-suizas-recipe/