Best 4 Chicken Enchiladas Dutch Oven Recipes

DUTCH OVEN ENCHILADAS

Steps:

• Prepare your coals or get your campfire going so that you'll have embers to cook with.
• Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.
• Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
• To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.
• Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
• Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
• Serve topped with jalapenos, cilantro, and a squeeze of lime & enjoy!

DUTCH OVEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

CHICKEN ENCHILADAS -DUTCH OVEN-

Steps:

• In a medium sized bowl combine all sauce ing. and mix well.
• Heat a 12" dutch oven using 16-18 briquettes on bottom until hot.
• To hot oven add olive oil, onion, garlic and olives.
• Cook unitl onions are soft.
• Remove to a large mixing bowl.
• To mixture add chicken, chili powder, cumin, S & P and 3/4 cup prepared sauce, mix.
• Wipe dutch oven clean then re-oil generously.
• Spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly.
• If camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible.
• If not just pop in microwave for a few seconds.
• Spoon 1/2 c of the chicken filling down the center of each tortilla.
• Fold in the ends and roll up the tortillas.
• Place seam side down in the dutch oven.
• Spoon remaining sauce over the top.
• Top with cheese and green onions.
• Cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.