Chicken Enchiladas Dutch Oven Recipes

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.

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.