Simple Cast Iron Green Chile Chicken Enchiladas

Ingredients

2 tablespoons butter

½ small onion, finely diced

2 cloves garlic, minced

1½ cups roasted green chile, chopped (Hatch or Anaheim)

1½ cups cooked chicken, shredded

½ teaspoon Mexican oregano

Salt, to taste

8–10 corn tortillas

Neutral oil, for lightly frying tortillas

1½–2 cups shredded cheese (Monterey Jack, mozzarella, cheddar, or a blend)

Preheat the oven
Set the oven to 375°F (190°C).

Cook the filling

In a cast iron skillet over medium heat, melt the butter.

Add the onion and cook until soft and translucent, about 3 minutes.

Stir in the garlic and cook for 30 seconds until fragrant.

Add green chile and chicken

Add the roasted green chile, shredded chicken, Mexican oregano, and salt.

Stir and cook for 3–4 minutes, just until everything is warmed through.

Remove the mixture from the skillet and set aside.

Lightly fry the tortillas

Add a thin layer of oil to the skillet.

Quickly fry each tortilla for a few seconds per side until soft and pliable (not crispy).

Drain briefly on paper towels.

Assemble the enchiladas

Wipe out excess oil from the skillet.

Layer tortillas in the bottom, slightly overlapping.

Spread some of the green chile chicken mixture over the tortillas, then sprinkle with cheese.

Repeat layers until all ingredients are used, finishing with cheese on top.

Bake

Place the skillet in the oven and bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.

Rest and serve

Let rest for 5 minutes before slicing.

Serve hot, straight from the skillet.

Sour cream or crema

Fresh cilantro

Diced onion

Extra roasted green chile