DUTCH OVEN ENCHILADAS
These Dutch Oven Enchiladas are such an easy camping meal! Stuffed with veggies, covered in sauce, and topped with melted cheese, this recipe is one that everyone will enjoy.
Provided by Fresh Off The Grid
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Prepare your coals or get your campfire going so that you'll have embers to cook with.
- Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.
- Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
- To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.
- Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
- Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
- Serve topped with jalapenos, cilantro, and a squeeze of lime & enjoy!
Nutrition Facts : Calories 501 kcal, Carbohydrate 39 g, Protein 22 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 2584 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving
DUTCH OVEN ENCHILADAS
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
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 I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
CHICKEN ENCHILADAS -DUTCH OVEN-
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
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.
Nutrition Facts : Calories 846.8, Fat 45.6, SaturatedFat 18.4, Cholesterol 136.6, Sodium 1356, Carbohydrate 60, Fiber 4.4, Sugar 4.7, Protein 47.9
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