I fully intended to post recipes this week that would be perfect for any Labor Day gatherings you might be having. I promise I did. But then the clouds rolled in, it started to sprinkle, it got windy and kind of cold and when things get cold, rainy and dark I crave all the cheesy things. Like this super cheesy, chorizo and chile filled skillet enchilada. And I just couldn’t wait a second longer to share it with you. And besides, hatch chile season is just about over so you’ve got make this while you can!
This was one of those meals where I had originally planned to make something else entirely, in this case regular old enchiladas. But, if I’m being totally honest, when it came time to make dinner, I just didn’t want to deal with softening the tortillas, rolling the enchiladas. Re-rolling the enchiladas that tore etc…So I didn’t.
And just as I was about to give up and make plain ol’ chorizo tacos (Not that there is anything wrong with chrozio tacos but the aforementioned rain any cool weather had me craving something a little heartier) I looked at my cast iron skillet and it hit me. Chorizo and Hatch Chile Skillet Enchiladas. All of the melty, cheesy goodness of enchiladas but cooked in a skillet, like a casserole. No rolling required. Just layer it all in the skillet and cook until it’s perfectly golden and bubbly.
I don’t think I’ll ever be making regular enchiladas again. It’s enchilada perfection friends. Enchilada. Perfection.
Like for reals.