Cast Iron Enchiladas
Posted by Callies Biscuits on
I use my cast iron skillet for just about everything. There is nothing like the feeling of using an old skillet that has seen many a good meal over the ages. I’ve been using it for breakfast, lunch, and dinner!
A good childhood friend (thanks Jen Seay!) passed this recipe down to me and it is so rich that I make it about once a year. I usually make it for my brothers, Miles and Kinnon, when they come over for supper. They are both six feet tall and have endless appetites. It’s been raining for a couple of days now and the girls are looking for some activity in the kitchen. With this recipe for chicken enchiladas, they can easily help shred the chicken and grate the cheeses. When it’s damp and chilly, these rich and creamy chicken enchiladas served in a hot cast-iron skillet do the trick.
In a Pinch Tip: Use a rotisserie chicken if you are short on time!
- - 2 chicken breasts, fully cooked and shredded
- 1 block cream cheese
- ½ cup heavy cream
- 2 small cans of green chiles
- 1 bell pepper, diced
- 2 tablespoons olive oil, divided
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon coriander
- 1 teaspoon salt
- 5 large corn tortillas
- 1 small can enchilada sauce
- 1 cup grated cheese (I like a mix of sharp cheddar and Monterey Jack)
- ½ bunch chopped cilantro
- 1. Preheat the oven to 350°F.
1. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Sauté the onion and bell pepper until tender, about 6-8 minutes. Add the green chiles, cumin, chili powder, coriander, and salt, stir to combine.
1. Add the cream cheese to the vegetable mixture and stir until melted. Add the heavy cream and stir until everything is well combined.
1. Remove from heat and add the mixture to a large bowl. Wipe out the cast iron skillet.
1. To the cream cheese mixture add the shredded chicken and fresh cilantro.
1. Brush the cast iron skillet with the remaining 1 tablespoon olive oil.
1. Fill the 5 corn tortillas one at a time with the cream cheese mixture (about ¼ cup per tortilla), carefully rolling them like a burrito and placing them side by side in the skillet.
1. Pour the enchilada sauce all over the top and sprinkle the cheese. Bake for 25-30 minutes or until cheese has melted and the sauce is bubbly.
1. Garnish with cilantro, or pico de gallo, or my avocado salsa. Serve immediately and enjoy!
- - Fresh chopped cilantro
- Pico de gallo
- Avocado salsa