Skillet Enchiladas Suizas

Ingredients

2 tablespoons olive oil

1 medium-size yellow onion, chopped (2 cups)

3 garlic cloves, minced (1 1⁄2 Tbsp.)

1 1/2 teaspoons ground cumin

1 (14.5-oz.) can diced tomatoes, drained

1 1/4 cups salsa

4 cups shredded rotisserie chicken

1 cup crema or sour cream

6 (6-inch) corn tortillas, torn

8 ounces Monterey Jack cheese, shredded (about 2 cups), divided

1 small (6 oz.) avocado, diced

Torn fresh cilantro leaves

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.