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Green Chile Cast Iron Enchiladas

Introduction

Savor the bold and zesty flavors of the Southwest with our tantalizing Green Chile Cast Iron Enchiladas recipe. These mouthwatering enchiladas are a true celebration of Tex-Mex cuisine, featuring tender tortillas filled with succulent shredded chicken, smothered in a rich and tangy green chile sauce, and topped with melted cheese. Baked to golden perfection in a cast iron skillet, these enchiladas are sure to become a new family favorite.

History

The tradition of enchiladas dates back centuries to the indigenous peoples of Mexico, who wrapped corn tortillas around various fillings and sauces. Over time, this humble dish evolved and spread throughout the Southwest region of the United States, where it became deeply ingrained in the culinary culture. Green Chile Cast Iron Enchiladas pay homage to this rich heritage, combining traditional ingredients with modern techniques to create a dish that’s both comforting and flavorful.

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Ingredients

  • 12 corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chilies
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and black pepper to taste

Instructions

Preparing the Ingredients

  1. Preheat your oven to 375°F (190°C) and grease a large cast iron skillet with olive oil.
  2. In a mixing bowl, combine the cooked shredded chicken, diced green chilies, chopped cilantro, and chopped green onions. Set aside.

Making the Green Chile Sauce

  1. Heat olive oil in a saucepan over medium heat, then add minced garlic and sauté until fragrant.
  2. Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.
  3. Gradually whisk in the chicken broth, ensuring no lumps form.
  4. Add the ground cumin, ground coriander, salt, and black pepper, stirring to combine.
  5. Allow the sauce to simmer for 5-7 minutes, or until thickened.
  6. Remove the saucepan from the heat and whisk in the sour cream until smooth and creamy.

Assembling the Enchiladas

  1. Warm the corn tortillas in the microwave or on a skillet until soft and pliable.
  2. Spoon a portion of the chicken mixture onto each tortilla, then roll them up tightly and place seam-side down in the prepared cast iron skillet.
  3. Pour the green chile sauce over the rolled enchiladas, ensuring they are evenly coated.
  4. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas, covering them completely.

Baking the Enchiladas

  1. Place the cast iron skillet in the preheated oven and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
  2. Once baked, remove the skillet from the oven and let the enchiladas cool for a few minutes before serving.

Serving Suggestions

  • Garnish the Green Chile Cast Iron Enchiladas with additional chopped cilantro and green onions for a burst of freshness.
  • Serve these flavorful enchiladas with your favorite toppings, such as diced tomatoes, sliced avocado, or a dollop of sour cream.
  • Accompany the enchiladas with a side of Spanish rice, refried beans, or a crisp green salad for a complete and satisfying meal.

Delight your taste buds with the savory goodness of our Green Chile Cast Iron Enchiladas, a hearty and flavorful dish that’s perfect for sharing with family and friends.