Make My Day Camp: MSIH: Skillet Enchiladas Suizas

Friday, September 26, 2025

MSIH: Skillet Enchiladas Suizas

I made this for everyone in the family but my sister reviewed it for me so I'm still calling this a "My Sis is Hungry" post - although I like that she re-named it "My Family is Hungry" hahahah. The recipe is called 'skillet enchiladas suizas' but since I was making this for numerous households I didn't think putting everyone's in a skillet was very efficient or cost-effective lol - so I tripled the recipe and made it in my very large skillet, then divided it into containers for everyone and had them reheat it covered in a 350' oven for 20 minutes or until heated thru; uncover and top with cheese, bake until melted. I'll give you the recipe as written, the only other change I made is I added a can of rinsed black beans to the mixture.

Here's what she has to say:

I got a new delivery for my sister is hungry!! In fairness it should be “my family is hungry” because I believe she made this dinner for everyone but either way.. I am indeed hungry.

No idea what this was called- but it was FANTASTIC. No suspense there, cutting right to the point. HAHA.

She gave us a pretty good size portion and we ate every single bit of it. We definitely should have stopped but it was so delicious we just kept going.

It was creamy, had great flavor and was filling. I would have thought the tortillas would be weird in there but they weren’t. It all blended together and was really fantastic.

If I had stopped eating and saved some for lunch today I would have tried it with lettuce on top and maybe some jalapenos but I ate it so fast and it was so good I didn’t think of that until this morning when I was wishing I had some more.

Thanks Sister for the delicious goodness!

SKILLET ENCHILADAS SUIZAS

Ingredients:

2 T. olive oil
1 medium-size yellow onion, chopped (2 cups)
3 garlic cloves, minced
1 1/2 t. ground cumin
1 (14.5 oz.) can diced tomatoes, drained
1 1/4 cup tomatillo salsa (note: I used mild salsa verde in a jar)
4 cups cooked shredded rotisserie chicken (note: I boiled chicken breast in chicken broth, shredded once cool enough to handle)
1 cup cream or sour cream
6 (6 in.) corn tortillas, torn into pieces
8 oz. shredded Monterey Jack cheese, divided (note: I used a Mexican cheese blend)
diced avocado, fresh cilantro leaves for serving, optional

Directions:

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.