Chicken Enchiladas -Dutch Oven-

Recipe by Amber C.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement