Skillet Enchiladas Suizas
ACTIVE 15 MIN. - TOTAL 25 MIN.
SERVES 6
2 Tbsp. olive oil1 medium-size yellow onion, chopped (2 cups)3 garlic cloves, minced (1 ½ Tbsp.)1 ½ tsp. ground cumin1 (14.5-oz.) can diced tomatoes, drained1 ½ cups tomatillo salsa4 cups shredded rotisserie chicken1 cup crema or sour cream6 (6-inch) corn tortillas, torn8 oz. Monterey Jack cheese, shredded (about 2 cups), divided1 small (6 oz.) avocado, dicedTorn 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…