Food and Recipes Quick and Easy Dinners Skillet Enchiladas Suizas 5.0 (3) 2 Reviews These enchiladas Suizas are made in a skillet for easy preparation. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on May 13, 2024 Rate PRINT Share Close Photo: Victor Protasio; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 15 mins Total Time: 25 mins Servings: 6 No filling. No rolling. These skillet enchiladas Suizas are our easiest enchiladas ever. Made in just 25 minutes, with a short time on the stovetop and a quick broil in the oven, skillet enchiladas Suizas packs a punch of flavor with very few steps. If you haven't tried the traditional version of this classic dish, a combination of crema, tomatillo salsa, Monterey Jack, chicken, and tortillas creates a mouthwatering, Mexican-inspired meal you're guaranteed to love. Learn how to make skillet enchiladas Suizas, and serve this crowd-pleasing supper straight out of the skillet. 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 would all make tasty additions. What Are Skillet Enchiladas Suizas? Enchiladas Suizas is a traditional Mexican dish, made with corn tortillas filled with shredded chicken and topped with a creamy sauce of tomatillos, green chilies, and sour cream. It's baked until bubbly. This skillet version is a quick and easy version of this dish. The ingredients are layered into a skillet and broiled until golden and bubbly for a weeknight meal with classic Mexican flavors your family and friends will love. Why the name? Suizas means "Swiss" in Spanish. The dish is inspired by the creamy flavors found in Swiss cuisine, particularly in dishes like fondue and raclette. The creamy sauce in enchiladas Suizas is made from tomatillos or green chilies blended with crema or sour cream for a smooth and flavorful result. Ingredients for Skillet Enchiladas Suizas A rich and creamy sauce made with Monterey Jack cheese, crema, tomatillo salsa, diced tomatoes, garlic, and onion is folded in with chicken and tortillas for a skillet version of this classic Mexican dish. Topped with avocado and fresh cilantro, it's a tantalizing blend of flavors. To make skillet enchiladas Suizas, you'll need: Olive oil: To sauté the onion, garlic, and cumin.Yellow onion: Adds a sweet, aromatic depth to the dish.Garlic cloves: For a savory touch and added depth.Ground cumin: Adds an earthy, warm flavor.Diced tomatoes: For acidity, texture, and sweetness.Tomatillo salsa: Adds a tangy brightness to the dish, along with a traditional color and flavor.Shredded rotisserie chicken: The protein base of enchiladas.Crema or sour cream: For a creamy tanginess.Corn tortillas: Layered in for a traditional enchilada addition. You can swap with flour tortillas, if preferred.Monterey Jack cheese: Adds a creamy, cheesy texture to the enchiladas.Avocado: For a rich, fresh, and creamy addition.Fresh cilantro: Adds a pop of color and freshness. How To Make Skillet Enchiladas Suizas These are the easiest enchiladas you'll ever make. Assembled and broiled in a skillet, this hearty dish will be ready to top and serve in just 25 minutes. Full instructions are below, but here's a brief recap before you get started: Step 1. Cook aromatics: Heat oil in a cast-iron skillet. Add onion, and cook until lightly browned. Add garlic and cumin and cook until fragrant. Reduce heat; add tomatoes and salsa and simmer until slightly thickened.Step 2. Add chicken, crema, tortillas, and cheese: Remove skillet from heat. Stir in chicken, crema, tortillas, and some cheese. Top with remaining cheese.Step 3. Broil: Broil on high until cheese is lightly browned. Top with avocado and sprinkle with cilantro. Can I Make Skillet Enchiladas Suizas Ahead? To make these skillet enchiladas ahead, prepare through Step 4. Wrap and refrigerate for up to two days, or freeze for up to one month. Thaw in the refrigerator overnight if frozen. Bring to room temperature while preheating the oven to 350°F. Cover and heat the skillet enchiladas until hot throughout, then uncover and broil to lightly brown the cheese topping. Garnish fresh before serving. How To Store and Reheat Leftover Skillet Enchiladas Suizas Refrigerate leftover enchiladas in an airtight container for up to four days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen. Reheat in a preheated 350ºF oven until hot throughout before serving. You can also reheat small portions in the microwave as needed. What To Serve With Skillet Enchiladas Suizas A hearty weeknight meal, these skillet enchiladas Suizas need little else for a filling dinner, especially with a variety of toppings for garnishing this cheesy one-skillet meal. If you do want offer additional sides, serve with refried beans, black beans, Mexican rice, Mexican corn (elotes), a side of salsa and chips, a green salad, or your favorite veggies. More Flavorful Enchiladas Recipes You'll Love Whether you plan to serve enchiladas for breakfast or dinner, these beef, chicken, and chili cheese versions will suit a variety of occasions: Beef Enchiladas Creamy Chicken Enchiladas Breakfast Enchiladas New Mexico-Style Stacked Enchiladas Buffalo Chicken Enchiladas Chicken-and-Green Chile Enchiladas Smothered Enchiladas Skillet Beef Enchiladas Editorial contributions by Katie Rosenhouse. Ingredients 2 Tbsp. olive oil 1 medium-size yellow onion, chopped (2 cups) 3 garlic cloves, minced (1 1/2 Tbsp.) 1 1/2 tsp. 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-in.) corn tortillas, torn 8 oz. Monterey Jack cheese, shredded (about 2 cups), divided 1 small (6 oz.) avocado, diced Torn fresh cilantro leaves Directions Cook onions: 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: Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Add tomatoes and salsa: Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes. Stir in chicken: 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. Broil: Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves. Frequently Asked Questions How do skillet enchiladas Suizas differ from traditional enchiladas? This skillet enchilada dish is a quick and easy version of enchiladas, calling in the traditional flavors and ingredients found in enchiladas Suizas—mainly crema, tomatillos, and chicken. Can I use different types of meat in skillet enchiladas Suizas? Feel free to substitute the rotisserie chicken with other forms of protein you prefer, including shredded beef or pork, ground beef or turkey, or beans or mushrooms for a vegetarian version. Can I make a spicier version of enchiladas Suizas? To increase the heat level of these enchiladas, add green chilies to the sauce, or amp up the heat with serrano or jalapeño peppers, chipotle peppers in adobo, or by serving with your favorite hot sauce. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more