Dutch Oven Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ lbs. Chicken Breast, no skin, no bone -- cut in 1" cubes (or canned Chicken)
12 large Flour Tortillas
12 small Corn Tortillas
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1½ c. Salsa
¼ c. Green Chiles, diced
1 medium Green Bell Pepper, chopped
2 medium Onions, chopped
½ c. Mushrooms, canned
1 can Black Olives, sliced or chopped
1 pound Monterey Jack Cheese
1 pound Cheddar Cheese
2 c. Sour Cream, light
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Directions: |
Directions:Shred both cheeses together. In a large bowl, mix chicken, cheeses, green pepper, onions, mushrooms, olives, chilies, soups, salsa and sour cream. In a 12 inch Dutch oven, place a layer of corn tortillas on the bottom and then a layer of flour tortillas. Next add a thin layer of the mixed ingredients. Repeat flour tortillas and mixed ingredients in layers until the top layer. Place a flour tortilla on top and then a layer of corn tortillas. Using 8 - 10 charcoal briquettes on the bottom and 13-15 charcoal briquettes on the top, cook for about 30 minutes or until chicken is completely cooked. Great served with chips and salsa. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:15 min. plus oven time |
Personal
Notes: |
Personal
Notes: CAMPING TIP: You can combine everything except the sour cream and the tortillas and freeze in gallon size freezer bags. I prefer to brown the tortillas on a grill while reheating the frozen mixture and then stir in the sour cream just before serving. I don’t layer like a casserole. Instead I spoon a portion of the chicken mixture down the center of each warm tortilla, wrap and serve with salsa on the side.
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