White Sauce Skillet Enchiladas Fiesta-ready family tradition hits all the high notes
By Leann Grunwald
Cast Iron White Sauce Skillet Enchiladas
White sauce ingredients:
– 3 tablespoons of butter
– 1 shallot, peeled and minced
– 2 cloves garlic, peeled and minced
– 1/4 cup white wine
– 1 cup heavy cream
– Kosher salt
- Melt the butter in a saucepan over medium heat.
- Sweat the shallot and the garlic for 1 to 2 minutes.
- Deglaze with the white wine and simmer until slightly reduced.
- Add the cream, season and simmer until the sauce slightly reduces and thickens.
Pico de gallo ingredients:
– 2 Roma tomatoes, small and diced
– 1/2 red onion, peeled and diced small
– 2 limes, juiced
– 1 jalapeño, minced
– 1 tablespoon cilantro, minced
– Kosher salt
– Freshly cracked black pepper
- Mix the ingredients together and season.
– White sauce as needed
– 8 six-inch tortillas
– 1 cup shredded quality white cheddar cheese
– Cotija cheese for garnish
- Preheat the oven to 350 degrees Fahrenheit.
- Spray 8 mini cast-iron pans with cooking spray.
- Cut 3-inch tortillas out with a cookie cutter.
- Layer a few tablespoons of the white sauce on the bottom of the mini skillets.
- Top with a tortilla round and shredded cheese. Repeat this process once more.
- Bake the skillets for 6 to 8 minutes.
- Remove from oven and top with pico de gallo and cotija.
You can add store-bought roasted chicken, shred it and add it into this dish.
Our family tradition! This fiesta-ready cheesy, spicy, creamy, fiery goodness checks all the boxes.
Leann Grunwald is a children’s culinary instructor, food writer and the face behind What’s Cooking? with Mama G. Connect with her at whatcookingwithmamag.com.