You will need a pan with a 12 inch diameter, with a tight-fitting lid. Also make sure the pan isn't too shallow, to ensure there is enough room to contain the enchilada sauce. A pan depth of 2 1/2 - 3 inches should work fine. Here I used my favorite Lodge 3.6 Quart Cast Iron Casserole Pan (affiliate link). I absolutely love this pan and have also used it for this Maple Butter Glazed Squash and Apples recipe.