Ingredients:

• 8-inch cast iron skillet
• 10–12 white corn tortillas, lightly fried
• 1 cup roasted, peeled, and chopped Hatch green chile
• ¾ cup grated cheddar cheese
• ¾ cup grated Monterey Jack cheese
• ½ cup chopped white onion
• 2–3 garlic cloves, minced
• Mexican oregano, pepper, and garlic salt to taste (approximately ¼–½ teaspoon each)

Instructions:

1. Lightly fry the tortillas to ensure they can hold up to the chile and cheese layers.
2. In the cast iron skillet, layer the tortillas with the green chile, cheeses, onion, and seasonings.
3. Bake at 375°F for 30 minutes until bubbly and golden.

Variations and Tips for Green Chile Cast Iron Enchiladas

Variations:

1. Protein Additions:
   • Add shredded chicken, ground beef, or cooked chorizo between the layers for a heartier dish.
2. Vegetarian Option:
   • Incorporate sautéed vegetables like zucchini, mushrooms, or spinach for added flavor and nutrition.
3. Sauce Upgrade:
   • Pour a layer of green enchilada sauce or tomatillo salsa over each layer for extra moisture and flavor.
4. Cheese Blend:
   • Experiment with different cheeses, such as queso fresco, Colby Jack, or pepper jack for a unique twist.
5. Spice It Up:
   • Add diced jalapeños, serrano peppers, or a pinch of cayenne for more heat.

Tips:

1. Fry Tortillas Lightly:
   • Frying the tortillas briefly prevents them from becoming soggy and helps them hold their shape during baking.
2. Roasting Chiles:
   • Roast your Hatch green chiles until the skins blister and peel easily. This enhances their flavor.
3. Cast Iron Care:
   • Ensure your cast iron pan is well-seasoned to prevent sticking and enhance the dish’s overall flavor.
4. Layer Strategically:
   • Alternate layers evenly with tortillas, chiles, cheese, and optional ingredients to distribute flavor.
5. Baking Tip:
   • Cover the dish with foil for the first 20 minutes of baking to prevent over-browning, then remove the foil for a golden, bubbly finish.

Enjoy!