Green Chile Cast Iron Enchiladas
Servings: ~4–6
Cuisine: Southwestern / New Mexican
Ingredients
- 10–12 corn tortillas, lightly fried or warmed (helps them hold up)
- 1–2 cups roasted green chiles (Hatch or Anaheim), peeled & chopped
- 1/2–1 cup chopped white onion
- 2–3 cloves garlic, minced
- 3/4–1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Oil for frying or coating skillet
- Seasonings: Mexican oregano, garlic salt, black pepper (to taste)
- Optional add‑ins: cooked shredded chicken or pork, beans, sour cream for serving
Instructions
- Prep Tortillas:
Warm or lightly fry the corn tortillas in a bit of oil just until soft and pliable. This prevents sogginess once baked. - Assemble in Cast Iron:
Brush your cast iron skillet with a little oil. Place a layer of tortillas in the bottom. - Add Layers:
Sprinkle chopped green chile, onions, garlic, and cheese over the tortillas. If using meat, add that here too.
Repeat layers until ingredients are used up, finishing with a generous layer of cheese on top. - Season:
Sprinkle Mexican oregano, garlic salt, and black pepper over the top to taste. - Bake:
Bake in a preheated oven at ~375 °F (190 °C) for ~25–30 minutes, or until cheese is melted and bubbly and the edges are slightly crisp. - Serve:
Let rest a few minutes, then serve straight from the skillet topped with sour cream, extra chile, cilantro, or lime wedges as desired.
Tips
- More heat? Add extra roasted chiles or a pinch of cayenne.
- Meaty version: Stir in shredded chicken or pork for protein.
- Tortilla texture: Light frying creates a barrier that keeps tortillas from getting soggy with sauce.