Skillet Enchiladas

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Ingredients

1. 2 T olive oil
2. 1 onion, chopped, 2 cups
3. 3 garlic cloves, minced, 1 1/2 T
4. 1 1/2 t ground cumin
5. 1 (14.5 oz) can diced tomatoes, drained
6. 1 1/4 c tomatillo salsa
7. 4 c shredded rotisserie chicken
8. 1 c sour cream or crema
9. 5 (6 in) flour tortillas, torn
10. 8 oz Monterey Jack cheese, shredded (2 c), divided
11. 1 avocado, diced
12. cilantro chopped

Instructions

1. Preheat broiler to high.
2. Place oil in a medium-sized cast-iron skillet, and heat over medium, swirling to coat.
3. Add onion, and cook, stirring occasionally, until lightly browned, about 5 minutes.
4. Add garlic and cumin. Cook, stirring often until fragrant, 1 to 2 minutes.
5. Reduce heat to medium low. Stir in drained tomatoes and salsa. Simmer until slightly thickened, about 2 minutes.
6. Remove skillet from heat.
7. Stir in chicken, sour cream, tortillas, and 1 c cheese.
8. Top with remaining cup of cheese.
9. Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes.
10. Top with avocado, and sprinkle with cilantro leaves.

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