Chicken Enchiladas -Dutch Oven-
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
12 enchiladas
- Serves:
- 8-10
ingredients
- 12 (120 inch) flour tortillas
-
Filling
- 44.37 ml olive oil
- 1 yellow onion, large, quartered and thinly sliced
- 4 garlic cloves, minced
- 118.29 ml black olives, chopped or sliced
- 1182.95 ml cooked chicken breasts, shredded
- 4.92 ml chili powder
- 4.92 ml ground cumin
- salt and pepper
-
Sauce
- 56.69-297.66 g cream of chicken soup
- 295.73 ml sour cream
- 113.39 g can diced green chilies
- 3 garlic cloves, minced
- 118.29 ml bacon, cooked and crumbled
- 7.39 ml chili powder
- 4.92 ml cumin
- salt & pepper
-
Topping
- 709.77 ml colby-monterey jack cheese, shredded
- 1 green onion, finely chopped
directions
- 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.
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