Southern Living is one of my favorite places to find recipes. This recipe for Skillet Chicken Enchiladas in last month's magazine looked quick and easy. I have a chicken enchilada recipe that I love, and this looked similar except - no rolling the tortillas! And it's all done in one pan from stove to oven.
This quick skillet dinner was so delicious! It's also one of those dishes that tastes even better as leftovers. If you've ever had King Ranch Casserole, this is similar but much faster. Give it a try!
The ingredients - sour cream, enchilada sauce, canned tomatoes, chicken, cheese, and tortillas.
Saute the onion and garlic.
. I'd like to get a 
size too.
Add other ingredients and top with cheese.
Heat under the broiler til you see bubbly perfection.
Have a handsome husband deliver this pan of goodness to the table.
Like many casserole type dishes, the photographs just don't do it justice.
I served with a little shredded lettuce salad and it was so good!
Easy Skillet Enchiladas
2 Tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 14.5 oz can diced tomatoes, drained
1 1/4 tomatillo salsa or green enchilada sauce
1 cup sour cream (I only used about 1/2 cup)
4 cups shredded cooked chicken
6 corn or flour tortillas, torn
8 oz. Monterrey Jack cheese, shredded, divided
1. Place oil in cast iron skillet and heat over medium. Cook onion until lightly browned, about 6 minutes. Add garlic and cumin. Cook another few minutes, stirring often. Reduce heat to medium-low. Stir in drained tomatoes and salsa/sauce. Simmer a few minutes, until thickened.
2. Remove skillet from heat. Stir in chicken, tortillas, sour cream, tortillas, and 1/2 of the cheese. Top with remaining 1 1/2 cups cheese.
3. Preheat oven to Broil. Place pan in oven until lightly browned 8-10 minutes.
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