This cast iron enchilada recipe is a throwback to one of my favorite childhood dishes. My mom used to make a big casserole enchilada dish to feed the family. I liked to eat the leftovers cold for breakfast. There’s something so satisfying about the crispy edges and soft insides of an enchilada!
With this dish I stuck with ingredients that are at the heart of a #Whole30. While I do avoid dairy and any sort of bakery product during a Whole 30, this meal is an easy compromise for me to add to a normal weekly menu. Incorporating these “sometimes foods” into my meals creates joy for me and my taste buds.
You can use any soft tortillas you like. My favorite tortillas are by Siete Foods and made with cassava flour. I’ve also used other types of gluten free soft tortillas with the same results.
If after making this dish you have leftover enchilada sauce, keep it in an airtight container in the fridge for up to a week. It’s a great addition to scrambled eggs, chili, avocado toast… use your imagination! This sauce is based on the enchilada sauce recipe by Against All Grain.
Cast Iron Enchiladas
- Large Cast Iron Pan
- Large Sauce Pan
- Paring knife
- Large cutting board
- Garlic Press (optional)
- Measuring Cups and Spoons
- 2 Plates
- 2 cups Cooked & Shredded Chicken Rotisserie chicken or leftover roasted chicken works great in this dish!
- 1 large Onion
- 1 tbsp Avocado Oil or Extra Virgin Olive Oil
- 1 large Yellow Bell Pepper
- 3 Fresh Jalapenos
- 3 cloves Fresh Garlic, peeled
- 8 Soft Tortillas gluten free or regular
- 3 tbsp Butter or ghee for Whole 30 compliancy
- 3 tbsp Arrowroot Powder
- 1 tbsp Chili Powder
- 2 tbsp Cumin Powder
- 1 tsp Dried Oregano
- 1/2 tsp Dried Onion Powder
- 1/2 tsp Himalayan Pink Salt
- 1/2 tsp Crushed Ground Black Pepper
- 3 tbsp Tomato Paste
- 1 cup Bone Broth or chicken broth, veggie broth
- 1 cup Canned Coconut Milk -shake the can before opening!
- 1 cup Grated Cheddar Cheese can be subbed with dairy free grated cheese.
- Guacamole or sliced ripe avocado
Preparing the enchilada filling:
- Preheat your cast iron pan on medium heat with the tablespoon of oil.
- Chop the onion into 1 inch pieces and add to the cast iron, stirring occasionally.
- While the onion cooks dice the bell pepper into small pieces, discarding the seeds, stem, and pith.
- With a paring knife, cut jalapenos lenthwise, removing all seeds, stem, and pith. Dice jalapenos finely.
- Add diced bell pepper and jalapeno to the cast iron pan.
- Using the garlic press, crush garlic cloves into the cast iron pan. OR, crush and finely chop garlic cloves and add to the cast iron pan.
- Add shredded chicken to the pan. With the heat still on medium low, allow your veggies and chicken to heat up. Turn off the heat when onions and peppers are softened, about 10 minutes.
Making the enchilada sauce:
- In a sauce pan, melt the butter on medium low and whisk in arrowroot powder.
- Add individual spices and then tomato paste, stirring between each addition.
- While whisking the sauce, pour in bone broth and then coconut milk.
- Continue stirring until sauce thickens, about 5 minutes.
- Remove sauce from heat.
Constructing the Enchiladas
- Preheat your oven to 350 degrees fahrenheit.
- With a spoon, transfer the enchilada filling (chicken and veggies) from the cast iron onto a dinner plate.
- Pour about two tablespoons of enchilada sauce into the bottom of the cast iron pan.
- On a second dinner plate, lay a tortilla flat and add about 1/2 cup filling in a line at the widest point of the tortilla. Fold one side over and roll the tortilla into a log shape.
- Pinching the ends (to avoid filling from spilling!) move the tortilla roll into the cast iron pan.
- Repeat with all tortillas: Fill, roll, transfer. Some of the rolls might be more full than others- thats ok! smaller rolls can go on the edges of the pan.
- When you've used all tortillas and filling, pour about 1 cup of enchilada sauce over all tortilla rolls. Everything in the pan should be coated in sauce but the pan should not be overflowing.
- Top the enchiladas with grated cheese, spreading cheese evenly.
- Transfer the cast iron pan into your preheated oven and cook for 45 minutes, until enchiladas look crispy and the cheese is nice and browned.
- Cool before serving. Enjoy with guacamole or avocado and extra enchilada sauce if needed.