Green Chile Cast Iron Enchiladas
Delicious enchiladas stuffed with shredded chicken and black beans, smothered in green chile sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 pieces corn tortillas
- 2 cups shredded cooked chicken Can use rotisserie chicken.
- 1 cup green chile enchilada sauce Use spicy if preferred.
- 1 cup shredded cheese (cheddar or Monterey Jack) Opt for your favorite cheese.
- 1 cup black beans Optional.
- 1/2 cup diced onions Sauté in olive oil for added flavor.
- 1/2 cup chopped cilantro For garnish.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans (if using), diced onions, cumin, garlic powder, salt, and pepper. Stir until well mixed.
- Warm the corn tortillas slightly in the microwave or a skillet for a few seconds to make them pliable.
Assembly
- Take each tortilla and fill it with a generous portion of the chicken mixture. Roll them up and place them seam-side down in a cast iron skillet.
- Pour the green chile enchilada sauce over the rolled tortillas, ensuring they are well coated.
- Sprinkle the shredded cheese on top for optimal melting.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden.
- Garnish with chopped cilantro before serving.
Notes
To serve, plate the enchiladas directly from the skillet for a rustic presentation. Consider adding a dollop of sour cream, sliced avocado, or fresh salsa on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days.