Green Chile Cast Iron Enchiladas: One-Skillet Cheesy Goodness

Instructions

Step 1: Preheat oven to 375°F (190°C).

Step 2: In a large cast iron skillet over medium heat, cook the ground beef with diced onion, garlic, cumin, chili powder, salt, and pepper until browned and fully cooked. Drain excess fat if needed.

Step 3: Remove skillet from heat. Stir in green chile enchilada sauce and tortilla pieces, mixing to coat evenly.

Step 4: Sprinkle the shredded cheese evenly over the top.

Step 5: Transfer the skillet to the oven and bake for 15-20 minutes, until the cheese is melted and bubbly.

Step 6: Remove from oven, let cool slightly, and top with sour cream and chopped cilantro before serving.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) or in the microwave until warmed through. This dish also freezes well; wrap tightly and freeze for up to 2 months, thawing overnight before reheating.