Best Chicken Enchiladas Dutch Oven Recipes

DUTCH OVEN ENCHILADAS

Dutch Oven Enchiladas image

Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) green enchilada sauce
1 can (4 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, salsa, sour cream and lime wedges

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.

Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.

CHICKEN ENCHILADAS -DUTCH OVEN-

Chicken Enchiladas -Dutch Oven- image

Our friend Ryan invited a bunch of us over for a Dutch Oven dinner and served this, needless to say it was a hit! I love cooking with our dutch oven so I just had to get the recipe, it is now one of our favs!

Provided by Amber C.

Categories One Dish Meal

Time 50m

Yield 12 enchiladas, 8-10 serving(s)

Number Of Ingredients 19

Ingredients

12 (10 inch) flour tortillas
3 tablespoons olive oil
1 yellow onion, large, quartered and thinly sliced
4 garlic cloves, minced
1/2 cup black olives, chopped or sliced
5 cups cooked chicken breasts, shredded
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper
2 -10 1/2 ounces cream of chicken soup
1 1/4 cups sour cream
1 (4 ounce) can diced green chilies
3 garlic cloves, minced
1/2 cup bacon, cooked and crumbled
1 1/2 teaspoons chili powder
1 teaspoon cumin
salt & pepper
3 cups colby-monterey jack cheese, shredded
1 green onion, finely chopped

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.