Name: One Big Cast-Iron Chicken and Chard Enchilada
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 6 (6-inch) corn tortillas; 2 tablespoons extra-virgin olive oil , divided; 2 onions , chopped fine, divided; 1¾ teaspoons table salt , divided; 6 garlic cloves , minced, divided; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon pepper , divided; 1 (15-ounce) can tomato sauce; 1 cup chicken broth; 1 pound ground chicken; 1 pound Swiss chard , stemmed and sliced into ½-inch-wide strips; 2 yellow bell peppers , stemmed, seeded, and cut into 2-inch-long matchsticks; 1 (15-ounce) can pinto beans , rinsed and coarsely mashed; ¾ cup chopped fresh cilantro leaves and tender stems, divided; 4 ounces Monterey Jack cheese , shredded (1 cup); 1 jalapeño chile , stemmed, seeded, and minced; Lime wedges

One Big Cast-Iron Chicken and Chard Enchilada

By America's Test Kitchen

Published on January 9, 2026

Time

1¼ hours

Yield

Serves 6

One Big Cast-Iron Chicken and Chard Enchilada

Ingredients

6 (6-inch) corn tortillas 2 tablespoons extra-virgin olive oil, divided2 onions, chopped fine, divided1¾ teaspoons table salt, divided6 garlic cloves, minced, divided1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon pepper, divided 1 (15-ounce) can tomato sauce 1 cup chicken broth 1 pound ground chicken 1 pound Swiss chard, stemmed and sliced into ½-inch-wide strips2 yellow bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks1 (15-ounce) can pinto beans, rinsed and coarsely mashed ¾ cup chopped fresh cilantro leaves and tender stems, divided4 ounces Monterey Jack cheese, shredded (1 cup) 1 jalapeño chile, stemmed, seeded, and minced Lime wedges

Before You Begin

Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free) in this recipe. Serve with sliced radish, extra chopped onion, and extra chopped cilantro, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Heat 12-inch cast-iron skillet over medium-high heat for 5 minutes. Reduce heat to medium and, working in batches, toast 6 corn tortillas in hot skillet until lightly browned, about 1 minute per side; transfer to plate and cover with dish towel.

Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium heat until shimmering. Add 1 finely chopped onion and ¾ teaspoon table salt and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon ground cumin, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in 1 can tomato sauce and 1 cup chicken broth, bring to simmer, and cook until slightly thickened, about 3 minutes. Set sauce aside.

Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add 1 pound ground chicken and cook, breaking up meat with wooden spoon, until no longer pink and lightly browned, about 5 minutes. Add remaining 1 finely chopped onion, 1 teaspoon salt, and ¼ teaspoon pepper and cook until softened and just beginning to brown, about 5 minutes. Add remaining 3 minced garlic cloves and cook until fragrant, about 30 seconds. Add 1 pound Swiss chard, stemmed and sliced into ½-inch-wide strips, one handful at a time, then 2 seeded yellow bell peppers, cut into 2-inch-long matchsticks. Cover and cook until chard is tender, 6 to 8 minutes. Off heat, stir in 1 can pinto beans, rinsed and mashed; 1½ cups reserved sauce; and ½ cup fresh cilantro leaves and tender stems. Season filling with salt and pepper to taste.

Arrange toasted tortillas over filling in pinwheel pattern and top with remaining reserved sauce, leaving some exposed edges. Sprinkle evenly with 1 cup shredded Monterey Jack cheese and 1 seeded and minced jalapeño chile. Bake until cheese is melted and spotty brown and tortillas are browned around the edges, about 15 minutes. Transfer skillet to wire rack and let cool for 10 minutes. Sprinkle with remaining ¼ cup fresh cilantro leaves and tender stems and serve with lime wedges.