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Dutch Oven Chicken Enchiladas

July 23, 2012

Every Wednesday night Mr. BigTime and I have been going down to our local beach. We usually make dinner there and enjoy a nice bonfire with some friends.  I stumbled across this recipe and we tried it out on our friends. It was fairly inexpensive for all the ingredients, it fed at least 8 people, gave us leftovers for 3 days AND it was delicious.  Hope you enjoy!

Dutch Oven Chicken Enchiladas

Adapted from Dutch Oven Dude

Gear:

12 inch dutch oven
Dutch oven lid holder (optional)
Oven Mitt (definitely a must)
Briquettes

Ingredients:

3-12 oz cans of white chicken meat
1 onion
1 cup water
9 11-inch flour tortillas2
2-10 oz cans of enchilada sauce
2 tsp seasoned salt
1.25 pounds shredded cheddar cheese
1 lb frozen or canned corn
1 small can sliced black olives
Condiments: Green onions, cilantro, avocado, tortilla chips, tomatoes or whatever else you fancy

Camping recipe

Directions:

Place chicken and liquid from cans into dutch oven. Break up Chicken with a fork.
Add salt, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer and stir over a bed of coals for 10 minutes.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese
Add sauce, cheese and tortillas in 3 layers, ending with sauce and cheese.
Put lid on dutch oven and cook on low heat for 30 minutes, with about 6 briquettes worth of heat under and 14 on lid.

Camping recipe

The final product:

Dutch Oven Recipe

Thanks so much for reading!  Have a great Monday!

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10 Comments leave one →
  1. July 23, 2012 12:35 pm

    That looks DELICIOUS! What a great summer cookout recipe! 😀

  2. July 24, 2012 6:27 am

    I will be trying this on my next camping outing! Looks delish.

    • July 24, 2012 6:35 am

      What makes the sauce red though? :/

      • July 24, 2012 7:08 am

        The enchilada sauce. We used mild sauce so everyone could have some, but I’m sure the spicy sauce would have been even better.

      • July 24, 2012 9:17 am

        Sounds good! I’ll give it a try! Thanks.

      • July 24, 2012 9:18 am

        How much did you use? I didn’t see it in the ingredients list.

      • July 24, 2012 9:21 am

        Oh no! Will fix that tonight! Thanks for letting me know.

      • July 24, 2012 9:19 pm

        2-10 oz cans of enchilada sauce, or I just used one 28 oz can! Thank you so much for catching that again!!

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