Cast-Iron Chicken Enchiladas

It’s enchilada time! And we know that’s all we really need to say when Cast-Iron Chicken Enchiladas are on the table. You’ll get fluffy tortilla pieces tossed with juicy chicken and spicy chilies, smothered in a melty, warm, creamy, and cheesy sauce that will make your mouth water the second you see it. All you need is your gritty, perfectly seasoned cast-iron skillet to whip them up… and that’s when you know it’s going to be good. Because let’s face it, anything cooked in cast iron just tastes so much better! The time has come, so let’s eat some Cast-Iron Chicken Enchiladas!

Ingredients

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 (4-ounce) can chopped green chilies
1 (4-ounce) can sliced black olives
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/8 teaspoon chipotle chili powder
3 chicken breast halves, skinless and boneless
1 cup sour cream
12 (6-inch) corn tortillas, cut into bite-size pieces
1 cup Colby-Jack cheese, shredded, plus more, to taste
salsa, optional, to taste, for serving

Directions

Step 1 –Melt the butter in a large cast-iron skillet over medium heat.

Step 2 –Stir the flour into the butter and cook for 1 minute.

Step 3 –Whisk the chicken broth into the flour mixture and cook, stirring constantly, until the sauce is smooth and thickens, about 2-3 minutes.

Step 4 –Add the green chiles, the olives, the salt, the oregano, and the chili powder to the sauce and stir to combine.

Step 5 –Add the chicken to the sauce and bring to a simmer.

Step 6 –Reduce the heat to low, place the lid on the skillet, and cook until the juices run clear and a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 15 minutes.