Cast Iron Green Chile Chicken Enchiladas

This is one of those dinners I turn to when I want something cozy but easy. Simple ingredients, not too many steps, and everything happens in one skillet. The sauce is what makes this great… creamy, tangy, and not spicy. If you need a dinner that tastes special but doesn’t ask much of you, this one’s it. I won’t even make you chop an onion.

These are also a lifesaver on busy afternoons. You can assemble the whole dish earlier in the day, pop it in the fridge, and just bake when you’re ready.  On days like that I serve with chips and salsa and some sliced avocado. Easy!

What You’ll Need

For the creamy green chile sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles 
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

To assemble the enchiladas:

• 2 cups shredded chicken (rotisserie makes this fast)
• 2 cups Monterey Jack cheese, shredded (pepper jack or a Mexican blend also works)
• 8–10 small tortillas (flour or corn; warm corn tortillas first to prevent cracking)

Instructions

Start the sauce

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let it cook for a minute or two until it smells a little toasty and turns slightly golden.

Keep the heat steady so it stays smooth and does not brown too quickly.

Slowly whisk in the chicken broth, a little at a time. Keep whisking and it will thicken as it heats. If you see any lumps, just keep going. They usually smooth out as the mixture warms.

Stir in the creamy ingredients

Reduce the heat to low and stir in the sour cream and diced green chiles, along with the garlic powder, onion powder, salt, and pepper. Let it warm gently.

Avoid boiling here since high heat can cause the sour cream to separate. This is your creamy green chile sauce. Hard part is all done!

Make the filling

In a large bowl, combine the shredded chicken with about 1/2 cup of the sauce and 1/2 cup of the cheese. The goal is just to lightly coat the chicken.

If you want to stretch the filling or add more texture, you can stir in a handful of black beans or corn here.

Warm the tortillas

If you are using flour tortillas, you can skip this step.
For corn tortillas, warm them briefly in the microwave or in a dry skillet. This keeps them flexible and prevents cracking when rolling.

Fill and roll

Spoon some of the chicken mixture into the center of each tortilla, roll it up, and place it seam side down in a greased cast iron skillet or baking dish.

Pack them snugly so they hold their shape.

Cover with sauce and cheese

Pour the remaining sauce evenly over the rolled tortillas so every surface is coated. Sprinkle the rest of the cheese on top.

You want a generous layer so it bakes into something melty and cozy.

Bake

Bake at 375°F for 20 to 25 minutes, until the cheese is melted and bubbling around the edges.

Let the dish rest for about 5 minutes before serving so everything settles and slices more cleanly.

Serve

Top with green onions or cilantro if you like a little green.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or use the microwave for individual portions. The sauce stays creamy when reheated, so this is a good one for next-day lunches.

You can freeze them without the sauce, but honestly that’s the most time consuming part so it doesn’t seem super helpful.

How to Make Them Ahead

You can assemble the enchiladas earlier in the day or the night before. Cover the dish tightly and refrigerate. Add the sauce and cheese right before baking so the tortillas do not get too soft. Then bake as directed when you’re ready for dinner. If baking straight from the fridge, add 5 to 10 extra minutes.

Questions

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