Green Chile Cast Iron Enchiladas

Byzitouni

🛒 What You’ll Need

  • 1 lb Ground beef or shredded chicken 🥩🍗
  • 10-12 Small corn or flour tortillas 🌯
  • 2 cups Shredded Monterey Jack or Mexican blend cheese 🧀
  • 1 can (28 oz) Green enchilada sauce 🥣
  • 1 can (4 oz) Diced green chiles 🌶️
  • 1/2 Onion, diced 🧅
  • 2 cloves Garlic, minced 🧄
  • 1 tsp Cumin & 1 tsp Chili powder ✨
  • For topping: Fresh cilantro, diced tomatoes, shredded lettuce, and sour cream 🥗☁️

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 375°F (190°C). 📝🔥
  2. Cook the Filling: In your cast iron skillet, brown the ground beef (or chicken) with the diced onion and garlic. Drain any excess grease. 🥩🧄
  3. Season: Stir in the diced green chiles, cumin, chili powder, and about 1/4 cup of the enchilada sauce. Mix well and remove the filling from the skillet into a separate bowl. 🥣🌪️
  4. The Base: Wipe out the skillet and pour a thin layer of green enchilada sauce on the bottom. 🍳🥣
  5. Roll it Up: 🏗️
    • Dip each tortilla into the remaining sauce to coat.
    • Spoon a generous amount of filling and a sprinkle of cheese into the center.
    • Roll tightly and place seam-side down in the skillet.
  6. The Topping: Pour the remaining sauce over the top of the rolled tortillas and cover with the rest of the shredded cheese. 🧀🤤✨
  7. Bake: Pop the skillet into the oven for 20–25 minutes until the cheese is melted, bubbly, and slightly golden. ⏲️🎯🔥
  8. Garnish & Serve: Top with fresh lettuce, tomatoes, and a dollop of sour cream right before serving. 🍽️🥗😋

🔥 Pro Tips:

  • The Skillet Secret: Cast iron retains heat beautifully, creating those slightly crispy, “fried” tortilla edges that make this dish stand out! 🍳💎
  • Corn vs. Flour: If using corn tortillas, flash-fry them in a little oil for 5 seconds per side before rolling to prevent them from cracking. 🌯✨

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