Using a skillet to make Chicken Enchilada Suizas is quicker and easier than rolling individual servings. Have dinner ready in 30 minutes.
Jump to RecipeMy mom has always been a fan of Tex Mex food so she loves coming to visit us and going to the restaurants we have here. But we don’t always want to go out and pay restaurant prices, so we bring the Tex Mex flavors to our kitchen. One of those nights we came up with a chicken enchilada suizas dinner.
This recipe comes from my one-pan 30-minute cookbook, so you know it’s going to be quick and easy! Use a rotisserie chicken to save yourself the time it takes to cook and shred the chicken.
You can also vary the taste a bit by the type of salsa verde you purchase. If you’re like me and wimpy when it comes to spicy foods, then go for mild. For those who are like my mom, choose the medium or hot versions of it. You could also sub Pepper Jack cheese for some of the Monterey Jack to add a kick to your meal.
Making chicken enchiladas suizas in the skillet is much easier than taking the time to wrap each individual one. You can cook it all at once and serve easily.
Chicken Enchilada Suizas Step by Step
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 can diced tomatoes, drained
- 1 1/4 cups salsa verde
- 1 rotisserie chicken
- 1 cup sour cream
- 6 corn tortillas, torn
- 2 cups Monterey Jack cheese, shredded
- 1 avocado
Preparation
Heat the oil in a medium cast-iron skillet or another oven-safe pan over medium-high heat. Add the chopped onion and cook, stirring occasionally, until lightly brown, about 5-6 minutes.
Meanwhile, pull the rotisserie chicken meat from the bones and shred it.
Add the garlic and cumin to the pan with the onions and cook for another 1-2 minutes.
Turn the heat to medium-low and stir in the tomatoes and salsa verde. Simmer until the mixture starts to thicken, about 3-5 minutes.
Preheat the oven broiler to high. Remove the pan from the heat and stir in the chicken and sour cream.
Add the torn tortillas and 1/2 cup of the Monterey Jack cheese and stir.
Top the skillet with the remaining cheese.
Transfer the warm skillet to the oven and broil until the cheese is lightly brown, about 6-8 minutes. While it broils, slice the avocado. Remove the pan from the oven and top with avocado and garnish with cilantro leaves if desired before serving.
Leftovers
Store leftover chicken enchilada suizas in the refrigerator in an appropriate container. It should be eaten the next day as the tortilla shells will start to get very soggy after that. Reheat in the oven or on the stovetop until warm.
Recipe
Originally Published On: March 22, 2021
Chicken Enchilada Suizas Skillet Dinner
Ingredients
- 2 tbsp olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 1/2 tsp ground cumin
- 1 can diced tomatoes (drained)
- 1 1/4 cups salsa verde
- 1 rotisserie chicken
- 1 cup sour cream
- 6 corn tortillas (torn)
- 2 cups Monterey Jack cheese (shredded)
- 1 avocado
Recommended Equipment
Instructions
- Heat the oil in a medium cast-iron skillet or another oven-safe pan over medium-high heat
- Add the chopped onion and cook, stirring occasionally, until lightly brown, about 6 minutes
- Meanwhile, pull the rotisserie chicken meat from the bones and shred
- Add the garlic and cumin to the pan with the onions and cook another 1-2 minutes
- Turn the heat to medium-low and stir in the tomatoes and salsa verde
- Simmer until the mixture starts to thicken, about 3-5 minutes
- Preheat the oven broiler to high
- Remove the pan from the heat and stir in the chicken and sour cream
- Add the torn tortillas and 1/2 cup of the Monterey Jack cheese and stir
- Top the skillet with the remaining cheese
- Transfer the warm skillet to the oven and broil until the cheese is lightly brown, about 6-8 minutes
- While it broils, slice the avocado
- Remove the pan from the oven and top with avocado and garnish with cilantro leaves if desired before serving
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Chicken Enchilada Suizas FAQs
I would not suggest freezing this. The tortilla shells are likely to break down between freezing and thawing which will have an undesirable texture.
Of course! I have only tested this with rotisserie-style chicken, but you could sub in another meat. If possible, it would be best if it’s shredded, such as pulled pork, to keep a similar consistency.
The word suizas is Spanish for “Swiss”. The dish gets this name because it uses a lot of cheese and dairy, which is common with Swiss recipes.
Src: https://tastessence.com/history-of-enchiladas
More TexMex Recipes to try
- Chili Nacho Dip
- Bean and Cheese Tostadas
- Taco Pizza
- 5 Layer Bean Dip
- Frito Pies or Walking Tacos
- Taco Tostadas
- Chicken Enchiladas
- Pico de Gallo Recipe
- Tex-Mex Queso Recipe without Velveeta
- Southwestern Salad with an Avocado Dressing
- Taco-Stuffed Bell Peppers
- Homemade Queso with Real Cheese
- Chicken Enchilada Skillet
- Two Minute Salsa
- Sheet Pan Nachos
- Chicken Flautas with Buttermilk-Avocado Sauce
- Taco-Stuffed Poblano Peppers
- How to Create an Allergy-Friendly Taco Bar
- Chicken Enchilada Suizas Skillet Dinner
- Chipotle Chicken Tacos
- Halloween Quesadillas
- Tortilla-Crusted Chicken
- Taco Dip
- Chicken Tortilla Soup (Gluten Free and Dairy Free)
Oh yum! This looks so good. I bet my family would love it. I could totally use our cast-iron pan too!
It was so easy to put together. We all devoured this one!
You’re right, this is way quicker than how we do it! And looks so delicious. Can’t wait to try.
It’s so much easier this way! And easier for the kids to eat, too, since they aren’t falling apart in their hands.
This sounds delicious – my daughter would love it. And it’s pretty quick to make too, which is a real bonus on weekday evenings!
With all the things we do during the week, quick meals are a must for us after school, too!
OMG this looks delish! I cannot wait to try it. I’ll be printing the recipe to have it this week. Thanks for sharing.
I hope you enjoy it!
Always good to make some home cooked food, but I can’t wait for restaurants to open in the UK, so we can dine out again too x
I agree! We went out to our favorite Tex-Mex restaurant for my youngest son’s birthday this past weekend and realized we hadn’t eaten at the restaurant since my birthday in February of last year!!
This looks so yummy 😋! I definitely have to follow your recipe to prepare mine. Hope you will permit that?
Thanks! Of course you can use my recipe to make yours at home. That’s why I share them on here 🙂
Never “no” to a lot of cheese and dairy. It looks yummy and of course, I would love to try Chicken Enchilada Suizas someday.
Thanks, Emily. I hope you get a chance to try it, this meal is delicious!
I think Tex Mex food is so fun and flavorful! Not only does this skillet dinner look great on it’s own, I think it would be an awesome dip for tortilla chips as well.
Look so yummmy. Really want to try this recipe tonight. Thanks for sharing with us
wow! this recipe looks delicious. I love chicken. ill surely make this. Thanks for sharing!
Good job on the recipe, and looks really easy to make.
I got this recipe years ago from a friend too but couldn’t remember everything. I’d love to make it again. I love to double the cheese
This looks yummy, I would want to cook them at home rather than go to a restaurant
This looks to be a really good dish. I do wonder if preparing it without onions (I’m allergic) would make a difference.
My family has loved this recipe. I made it the first time with the recommended cream. I definitely think that is necessary.
This was delicious! Thank you for the detailed instructions ❤️❤️