Food and Recipes Recipes Skillet Enchiladas Suizas Recipe 5.0 (1) 1 Review Our easiest enchiladas ever. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 15 mins Total Time: 25 mins Yield: 6 serves 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. Ingredients 2 tablespoons olive oil 1 medium-size yellow onion, chopped (2 cups) 3 garlic cloves, minced (1 1⁄2 Tbsp.) 1 ½ teaspoons ground cumin 1 (14.5-oz.) can diced tomatoes, drained 1 ¼ 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 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. Remove skillet from heat. Stir in chicken, crema, tortillas, and ½ cup of the Monterey Jack cheese. Top evenly with remaining 1 ½ 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. Tips Top Your Own: Set out an assortment of flavorful fixings, such as thinly sliced radishes, crumbled Cotija cheese, pickled red onions, and pickled jalapeño slices. Rate it Print