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 1/2 teaspoons ground cumin
1 (14.5-oz.) can diced tomatoes, drained
1 1/4 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
How to Make It
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 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.