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Name: Skillet Chicken Enchiladas Suizas
Yield: 2 enchiladas with sauce (about 14 oz)
Ingredients: 1 lb (450 g) tomatillos, husked and rinsed; 2 serrano chiles, stemmed; 1/2 white onion, cut into chunks; 2 garlic cloves, peeled; 1 handful fresh cilantro; 1/2 cup (120 ml) chicken broth; 1 tsp kosher salt; 1 tbsp neutral oil; 1/2 cup (120 ml) Mexican crema or sour cream, for the sauce; 3 cups (420 g) cooked chicken, shredded, from 1 rotisserie chicken; 1 1/2 cups (150 g) shredded Monterey Jack cheese, divided; 2 tbsp neutral oil, for the tortillas; 8 corn tortillas, 6-inch (15 cm); 1/4 cup (60 ml) Mexican crema or sour cream, for drizzling; 1/3 cup (50 g) queso fresco, crumbled; 1/2 small red onion, sliced into thin rings; 1 handful microgreens or cilantro sprigs, optional; 2 bolillo rolls or crusty bread, sliced, optional

Corn tortillas rolled around shredded chicken and baked in a cast-iron skillet under a creamy tomatillo sauce and melted cheese. Finished with crema, queso fresco and red onion.

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