Skillet Enchiladas Suizas Recipe


Our easiest enchiladas ever.

Skillet Enchiladas Suizas
Photo: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Torie Cox
Active Time:
15 mins
Total Time:
25 mins
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.


  • 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


  1. 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.

  2. 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.

  3. Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.


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.

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