Green Chile cast iron enchiladas

Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• For the Enchiladas:
  • 12 corn tortillas
  • 2 cups cooked chicken breast, shredded
  • 1 can (4 oz) diced green chilies
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp vegetable oil
• For the Green Chile Sauce:
  • 2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 cups chicken broth
  • 1 can (4 oz) diced green chilies
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

Instructions

1. Prepare the Green Chile Sauce:
   • In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Stir in the flour and cook, stirring constantly, until the mixture is golden brown, about 2-3 minutes.
   • Gradually whisk in the chicken broth, then add the diced green chilies, cumin, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for about 5-7 minutes, or until the sauce thickens slightly. Adjust seasoning as needed.
2. Prepare the Filling:
   • In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
   • Add the shredded chicken and diced green chilies to the skillet. Stir to combine and cook for another 3-5 minutes until heated through. Remove from heat and set aside.
3. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Lightly warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
   • Spread a thin layer of the green chile sauce on the bottom of a large cast iron skillet or baking dish.
   • Dip each tortilla into the green chile sauce, then fill with a portion of the chicken mixture and a sprinkle of shredded cheese. Roll up the tortillas and place them seam-side down in the skillet.
   • Pour the remaining green chile sauce over the top of the rolled tortillas. Sprinkle the remaining shredded cheese evenly over the top.
4. Bake:
   • Cover the skillet with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
   • Garnish with chopped cilantro and a dollop of sour cream before serving.

Enjoy your delicious Green Chile Cast Iron Enchiladas!