Skillet Enchiladas Suizas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Easy skillet chicken enchilada dish that doesn't require rolling or filling.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 20 min


    For cooked chicken - season chicken pieces, dice and brown in skillet, or cook on plate in microwave for 5-6 minutes before shredding.


    SL Kitchen; photo by Southern Living

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    Posted On:

    September 15, 2018

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