🌮 Green Chile Cast Iron Enchiladas
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~40–45 minutes
🧂 Ingredients
For the Filling:
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2 cups shredded cooked chicken (rotisserie chicken works great)
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1 cup green chiles, roasted and chopped (mild or medium)
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1 cup shredded cheddar or Monterey Jack cheese
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½ cup sour cream
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1 tsp ground cumin
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Salt and pepper, to taste
For the Enchiladas:
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8–10 flour tortillas (6-inch)
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2 cups green chile enchilada sauce (store-bought or homemade)
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1 cup shredded cheese for topping
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1 tbsp vegetable oil (for skillet)
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Optional: chopped cilantro and sliced green onions for garnish
👩🍳 Instructions
1. Preheat Oven:
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Preheat oven to 375°F (190°C).
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Lightly grease a 10–12 inch cast-iron skillet with vegetable oil.
2. Make the Filling:
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In a bowl, mix chicken, green chiles, cheese, sour cream, cumin, salt, and pepper until combined.
3. Assemble the Enchiladas:
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Warm tortillas slightly so they’re pliable.
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Spoon ¼–⅓ cup filling into each tortilla, roll tightly, and place seam-side down in the cast-iron skillet.
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Pour green chile sauce evenly over the enchiladas.
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Sprinkle remaining shredded cheese on top.
4. Bake:
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Bake 20–25 minutes, until cheese is melted, bubbly, and edges of tortillas are lightly golden.
5. Serve:
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Garnish with cilantro, sliced green onions, or a dollop of sour cream if desired.
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Serve straight from the skillet for a rustic presentation.
🌟 Tips & Variations
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Vegetarian option: Swap chicken for roasted vegetables, beans, or tofu.
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Extra heat: Add diced jalapeños or hot green chiles.
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Cheese mix: Combine cheddar, Monterey Jack, and a little pepper jack for extra flavor.
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Homemade sauce: Blend roasted green chiles, tomatillos, garlic, onion, and stock for a fresh sauce.
If you want, I can also give a quick “weeknight one-skillet version” that takes under 30 minutes and is just as cheesy and flavorful.
Do you want me to do that?
