• savorbysam

Cast Iron Chicken Chile Enchiladas

I posted on Instagram how one of my clients who pretty much orders these weekly, went of live and told 63K of her followers how much she loves these, while eating them! I was beyond flattered and honored. If she, as a celebrity who can have anything she wants, is raving about these super quick and homey enchiladas, then I had to tell you all about them. Try them once and they will definitely be added to your weekly dinner rotation.



6-10 corn (not flour) tortillas (or however many until your cast iron skillet is filled)

1/2 rotisserie chicken or 4 cups leftover chicken, seriously whatever you have (shredded)

1 bottle Trader Joe’s Green Dragon sauce or 1 jar Goya Recaito sauce

1 bag Mexican blend shredded cheese mixed with 1 Tbsp chili powder

1 poblano pepper, roasted, deseeded and medium diced

1 1/2 cups (12 oz) enchilada sauce (see below) or 1 can store bought enchilada sauce (any brand)

Optional: sour cream (1 large dollop) and pinch cilantro

Enchilada Sauce

2 Tbsp canola oil

2 Tbsp all-purpose flour

4 Tbsp chili powder

1 Tbsp chipotle powder

1 tsp garlic powder

1 tsp salt

1 tsp ground cumin

1/2 tsp dried oregano

2 cups chicken or vegetable stock

Method (for Enchilada Sauce):

1. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder, chipotle powder, garlic powder, salt, cumin and oregano).

2. Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 3 days.

Method (for Enchiladas):

1. Preheat oven to 350 degrees

2. Toss poblano pepper in oil place a piece of aluminum foil on a sheet ray and roast for 15-20 minutes until tender. Remove seeds and stem and medium dice.

In a bowl mix 1 bag Mexican Blend shredded cheese and 1 Tablespoon chili powder and set to the side.

3. Pour 1 1/2 cups enchilada sauce into cast iron pan

4. In sets of three, place corn tortillas into cast iron pan and coat each side of the tortilla with the sauce in the pan. As one side is coated, flip it over and coat the other side. To each tortilla, spoon in about 1-2 tablespoons shredded chicken, 1 teaspoon roasted poblano pepper, then 1-2 tablespoons shredded cheese and a squeeze of Trader Joe’s Dragon Sauce or 1/2 teaspoon Goya Recaito sauce.

5. Roll the tortilla and place the seam side down. Line filled and rolled tortilla in a line down the center of the cast iron skillet. (Note: if overfilled the tortilla may tear but no worries, the shredded cheese at the end will cover up all tears)

6. Continue until all of the tortillas are filled and rolled. If you fill the center of the skillet, add and remaining tortillas in open spaces.

7. Take a tablespoon and spoon up sauce from the skillet and make sure that all or any dried tortilla spots are coted/covered in enchilada sauce.

8. Take remaining shredded cheese and sprinkle over top of all the tortillas. Squeeze (use your personal taste and discretion) the Dragon sauce over top of shredded cheese.

Place skillet into oven for 10-15 minutes until all cheese is melted and sauce is heated.

Serve with a dollop of sour cream and cilantro. Serve immediately while cheese is still hot and gooey.

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