White Sauce Skillet Enchiladas Fiesta-ready family tradition hits all the high notes

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

Directions :

  1. Melt the butter in a saucepan over medium heat.
  2. Sweat the shallot and the garlic for 1 to 2 minutes.
  3. Deglaze with the white wine and simmer until slightly reduced.
  4. 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


  1. Mix the ingredients together and season.


Enchiladas ingredients:

– White sauce as needed

– 8 six-inch tortillas

– 1 cup shredded quality white cheddar cheese

– Cotija cheese for garnish


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray 8 mini cast-iron pans with cooking spray.
  3. Cut 3-inch tortillas out with a cookie cutter.
  4. Layer a few tablespoons of the white sauce on the bottom of the mini skillets.
  5. Top with a tortilla round and shredded cheese. Repeat this process once more.
  6. Bake the skillets for 6 to 8 minutes.
  7. 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.

© 2018 85085 Magazine. A Division of Strickbine Publishing Inc.

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