Skip to main content

Cast Iron Chicken Enchiladas

Cast Iron Chicken EnchiladasPhoto from Unsplash

Originally Posted On:


Put these easy-to-assemble cast iron chicken enchiladas on your back-to-school menu. Time-saving rotisserie chicken and canned beans come to the rescue in this kid-friendly cast iron chicken enchilada recipe. The whole family will love these cast iron chicken enchiladas with melty, gooey cheese and a mild enchilada sauce!


Minimal prep time and easy clean-up make this recipe a dream, and you’ll love the ease and convenience of chicken enchiladas on a busy weeknight. This cheesy, flavorful dinner comes together in a cast iron skillet. The GoodCook Cast Iron Skillet is pre-seasoned, safe to 500°F, and perfect for baking everything from skillet desserts to one-pot meals to crispy bacon. It features durable cast iron for even heat distribution and provides professional-quality results when frying, braising, and roasting. The best part is the non-stick surface that makes cleaning up so easy!


These cast iron chicken enchiladas are a dream for busy weeknight dinners. Here are the simple steps you’ll need to bake up these tasty cast iron chicken enchiladas:


How to make cast iron chicken enchiladas

  1. Heat the oven to 350ºF.
  2. Mix the sour cream, taco seasoning, chicken, and black beans in a large bowl.
  3. Mix the oil and enchilada sauce together, and spoon a small amount into the bottom of a 10” Cast Iron pan.
  4. Add a layer of tortillas, shredded chicken, cheese, and sauce. Repeat adding three more layers, ending with tortilla, sauce, and cheese.
  5. Cover the skillet with foil and cook for 20-25 minutes. Remove the foil and cook for 5-7 minutes, or until the top is lightly brown.

Toppings Ideas & Sides

  • Mexican Rice, Cilantro Lime Rice, or cauliflower rice
  • Sliced avocado
  • Chopped green onions
  • Chopped tomatoes
  • Refried or black beans
  • Sour cream
  • Lime wedges
  • Sliced jalapeño peppers
  • Chopped cilantro
  • Pico de Gallo


Recipe Variations

  • For beef enchiladas, use 1 pound of cooked ground beef or ground turkey instead of the chicken.
  • For a vegetarian option, replace the chicken with 2 cups of black beans and 2 cups of roasted veggies. Some of our favorites are zucchini, onions, peppers, mushrooms, and carrots.
  • If you have a gluten-free family member, use certified Gluten Free tortillas or gluten-free corn tortillas. If using corn tortillas, overlap them since they are smaller in size.

How To Store Leftovers

  • Place leftovers in an airtight food storage container in the refrigerator for up to 3 days.
  • To reheat, preheat the oven to 350°F and heat the leftovers in a baking dish or the cast iron skillet until the cheese is bubbly and the inside is hot.
  • To freeze leftovers, place them in an airtight container or resealable freezer bag in the freezer for up to 3 months, then thaw in the fridge overnight before reheating.


Get these hearty chicken enchiladas on the dinner table with the GoodCook line of cookware and kitchen accessories. With a naturally non-stick finish, the GoodCook Cast Iron Skillet is perfect for this recipe. Are you ready to get started on this quick and easy back-to-school dinner?


Happy Cast Iron Chicken Enchiladas baking! If you try this recipe at home, we’d love to see a photo! Snap a picture and upload it to Instagram. Don’t forget to tag us #goodcookcom


  • serves: 4-6
  • difficulty: Low
  • prep: 15 minutes
  • type: Main Dishes
  • total time: 1 hour


  • 1 cup sour cream or ranch dressing
  • 1 packet of taco seasoning
  • 2 1/2 cups rotisserie chicken, diced
  • 1 (15 oz) can of black beans, drained
  • 1/4 cup olive oil or vegetable oil
  • 2 cups red enchilada sauce
  • 18 corn tortillas
  • 3 cups shredded cheddar
  • 1 tomato, diced
  • 2 tbsp cilantro


  1. Heat oven to 350ºF
  2. In a large bowl, mix sour cream, taco seasoning, chicken, and black beans.
  3. Mix oil and enchilada sauce. Spoon a small amount into the bottom of a 10″ Cast Iron pan.
  4. Layer 6 corn tortillas in the bottom of the pan. Top with half the chicken mixture, 1/3 of the cheese, 6 tortillas, and half the enchilada sauce. Repeat with the remaining chicken mixture, tortillas, cheese, and enchilada sauce, and finish with a layer of cheese.
  5. Bake in the oven for 30-40 minutes, or until cheese is melted and edges are a light golden brown. Top with tomatoes and cilantro. Serve and enjoy
Data & News supplied by
Stock quotes supplied by Barchart
Quotes delayed at least 20 minutes.
By accessing this page, you agree to the following
Privacy Policy and Terms and Conditions.