Chicken Enchiladas -Dutch Oven- Recipe

Name: Chicken Enchiladas -Dutch Oven-
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (10 inch) flour tortillas; Filling; 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; Sauce; 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; Topping; 3 cups colby-monterey jack cheese, shredded; 1 green onion, finely chopped

Servings: persons

12 (10 inch) flour tortillas
Filling
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
Sauce
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
Topping
3 cups colby-monterey jack cheese, shredded
1 green onion, finely chopped

1
["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."]

2707

kcal

Calories

Fat

296

Carbs

184

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 12 (10 inch) flour tortillas, Filling, 3 tablespoons olive oil, 1 yellow onion, large, quartered and thinly sliced, and more.

Yes, Chicken Enchiladas -Dutch Oven- falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas -Dutch Oven-

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