Skillet Enchiladas Suizas

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No filling. No rolling. These are our easiest enchiladas ever. Serve this crowd-pleasing skillet supper straight out of the skillet and let everyone add their own toppings for a fun family dinner. Lime wedges, thinly sliced radishes, crumbled cotija cheese, sliced scallions, pickled red onions, and pickled jalapeño slices are all tasty additions.

By Liz Mervosh
This Story Originally Appeared On southernliving.com

Gallery

Credit: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Torie Cox

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Directions

  • 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.

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  • 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.

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