Recipe Review | Skillet Enchiladas Suizas

It's been a minute since I shared a recipe here. I've been compelled to do just that because this week we tried an excellent new dish that is absolutely delicious and super easy to make! If you've been following along, you'll know already that some of my girlfriends and I have been sharing recipe and meal ideas on a group text chain recently --as we are all doing a lot more cooking than normal and like many, are running out of ideas. My girlfriend, Amy, shared the idea of skillet enchiladas. She didn't follow a specific recipe, but was inspired by the one I'll share with you now from Southern Living Magazine (August 2018). 

Not only is this recipe super easy to pull together, it is also very versatile. Amy made her's with browned, ground beef and red salsa. I made mine with shredded rotisserie chicken and red salsa. I'm sure it would be great with any shredded or diced, cooked chicken or ground turkey too. Any shredded cheese will do. The recipe calls for fresh cilantro but I didn't have any --so I used a couple green onions, diced. You could kick up the heat by adding a small can of green chilies, chipotle pepper, red pepper flakes, or diced jalapeños. The dish came together so quickly that I didn't have time to throw together the caesar salad I had planned to serve with it --but my family did not mind because they just served up extra big portions of the enchiladas.

Skillet Enchiladas Suizas

(via Southern Living)

PRINTABLE COPY

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What you need:

2 Tbsp. olive oil

1 medium yellow onion, chopped (2 cups)

3 garlic cloves, minced (1½ Tbsp.)

1½ tsp. cumin

1 can (14.5-oz.) diced tomatoes, drained

1¼ cups tomatillo salsa (I used red salsa)

4 cups shredded rotisserie chicken

1 cup sour cream

6 (6-inch) corn tortillas, torn

8 oz. Monterey Jack cheese, shredded (about 2 cups) (I used a Mexican blend)

For serving:

1 small avocado (diced), fresh cilantro leaves

(We did not have cilantro so I substituted green onion)

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What to do:

1. Preheat broiler to HIGH.
2. 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. 
3. Add garlic and cumin. Cook, stirring often, until fragrant, 1-2 minutes. 
4. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often until slightly thickened, about 2 minutes.
5. Remove skillet from heat. Stir in chicken, sour cream, tortillas, and ½ cup of the cheese. Top evenly with the remaining 1½ cups of shredded cheese.
6. Transfer skillet to oven, and broil until cheese is lightly browned, 8-10 minutes. 
7. Top with avocado and sprinkle with cilantro (or in my case, green onion).

As I mentioned above. The recipe is super versatile. I hope you'll try it and let me know what you think. If you make other substitutions and improve upon the recipe, be sure to circle back and share your edits! Enjoy!

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