Oh yes, Green Chile Cast Iron Enchiladas — a fantastic Tex-Mex comfort food you can make all in one skillet! Layers of tender tortillas, melty cheese, and spicy green chiles, baked to bubbly perfection.
Here’s a recipe that brings that cozy, cheesy, slightly smoky vibe right to your table:
🌶️ Green Chile Cast Iron Enchiladas
🕒 Total Time: ~45 minutes
🍽️ Serves: 4
📝 Ingredients:
-
8 corn or flour tortillas (6-inch size)
-
2 cups cooked shredded chicken (or shredded beef, pork, or beans for vegetarian)
-
2 cups shredded Monterey Jack or pepper jack cheese
-
1 can (4 oz) diced green chiles (mild or hot, depending on preference)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 cups green chile enchilada sauce (store-bought or homemade*)
-
2 tbsp vegetable oil or butter
-
1 tsp ground cumin
-
1/2 tsp chili powder
-
Salt & pepper, to taste
-
Fresh cilantro and lime wedges for garnish
🔪 Instructions:
1. Preheat and Prep:
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 10-inch cast iron skillet.
2. Make the Filling:
-
Heat oil or butter in a skillet over medium heat.
-
Add onion and garlic, sauté until softened (about 3–4 minutes).
-
Stir in shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper.
-
Cook for another 3–5 minutes, then remove from heat.
3. Assemble the Enchiladas:
-
Spread 1/2 cup of green chile enchilada sauce evenly on the bottom of the cast iron skillet.
-
Soften tortillas by warming them briefly in a dry pan or microwave (to prevent cracking).
-
Spoon some of the chicken filling and a sprinkle of cheese onto each tortilla, then roll up.
-
Place rolled enchiladas seam-side down in the skillet, snugly side-by-side.
-
Pour remaining enchilada sauce over the top, then sprinkle remaining cheese evenly over everything.
4. Bake:
-
Bake uncovered for 20–25 minutes until cheese is melted and bubbly, and the sauce is slightly thickened.
5. Garnish & Serve:
-
Garnish with chopped fresh cilantro and lime wedges.
-
Serve with sour cream, guacamole, or a fresh salad.
🌿 Optional Homemade Green Chile Enchilada Sauce:
-
Sauté 2 tbsp butter with 2 tbsp flour to make a roux.
-
Gradually whisk in 2 cups chicken broth, 1/2 cup chopped roasted green chiles, 1 tsp cumin, salt, and pepper.
-
Simmer until thickened, about 10 minutes.