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.
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Entree
Type of Food: Skillet Dish
Ethnicity/Origin: Mexican
Key Ingredient: Cheese,Chicken,Cilantro
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo,

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