The BEST Ever Dutch Oven Enchiladas for Camping Colorado Sundays

Dutch Oven Enchiladas Camping Recipe by Fresh Off the Grid

Instructions. Prep the veggies as directed. In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese. Pre-heat a 12-inch cast iron camp Dutch oven to 350 degrees (25 coals total: 17 top/8 bottom). Evenly split the chicken mixture on the tortillas and roll them up.

Table for Two Dutch Oven Enchiladas

Place the tortilla in your dutch oven. Cover the tortillas with the remaining enchilada sauce. Sprinkle with the remaining cheese. Set the cast iron dutch oven over campfire coals. Using tongs, also place 5-8 coals on the dutch oven lid in a checker formation. Check the enchiladas after 10 minutes.

Dutch Oven Enchiladas Bring It!

Place in the preheated oven and cook for 3-3 1/2 hours, or until the roast is falling-apart tender. Remove the roast to a shallow pan and shred with 2 forks. Add 1 cup of the pan sauce. Add salt and pepper to taste (I added 2 teaspoons of salt and 1/2 teaspoon of pepper). Set aside.

Dutch Oven Enchiladas Camping Recipe by Fresh Off the Grid

Sprinkle the shredded cheese on top. Close the Dutch oven lid. Set the oven on the hot coals and top the lid with 15-20 pieces of hot charcoal. Cook 15-20 minutes, or until the cheese is melted and golden. If you used tomatoes, you'll likely need to cook the enchiladas the full 20 minutes to let the liquid simmer down.

Everyday Dutch Oven Chicken Enchilada Skillet

Cover the enchiladas with a layer of tortillas and pour the remaining sauce into the Dutch oven. Sprinkle the shredded cheese on top. Place the lid on the Dutch oven, add the coals on top, and cook for about 20 - 25 minutes, or until cheese is melted.

The BEST Ever Dutch Oven Enchiladas for Camping Colorado Sundays

Dutch Oven Enchiladas. Share on social. Category Camping and Cast Iron Cooking. Persons . 4. Prep Time . 15 minutes. Cook Time . 1 hour. Total Time . 1 hour, 15 minutes. Ingredients. 1 lb. hamburger 1 pkg. dry taco seasoning 1/2 cup water 1/2 chopped onion

Dutch Oven Enchiladas YouTube

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.

Dutch Oven Enchiladas Recipe How to Make It

Preheat the oven to 350°F. Add the remaining 2 tablespoons olive oil to a skillet and heat over medium-high heat. Lightly fry the 12 corn or flour tortillas in the oil one at a time for about 10 seconds per side. Then place them on paper towels to absorb excess oil.

Dutch Oven Enchiladas Camping Recipe by Fresh Off the Grid

Remove the Dutch oven from the heat and scoop the veggies out into a bowl. Add the beans to the veggies and stir. Unwrap the tortillas and open the canned chicken. Drain the canned chicken. Pour one can (about 10-ounces) of enchilada sauce into the bottom of the Dutch oven.

Dutch Oven Beef Enchilada Casserole Like Mother, Like Daughter

Preheat the oven to 350F. In a large bowl, combine the shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup. Mix in chopped cilantro and lime juice. Spoon ¼ cup of chicken mixture into the bottom of the Dutch oven. Place 3 tortillas on top, making sure you cover all the filling.

The BEST Ever Dutch Oven Enchiladas for Camping Colorado Sundays

Pour 1/3 can of enchilada sauce into a 10″ Dutch oven. Layer 5 tortillas torn in half and overlapping. Spread half chicken, half spinach and half cream cheese with salt and pepper to taste. Top with half green chilies. Repeat the second layer. Top with remaining tortillas and add cheese. Bake at 350°F for 30 to 40 minutes until cheese is melty.

The BEST Ever Dutch Oven Enchiladas for Camping Colorado Sundays

Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly.

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3. Roll tortilla and place in bottom of Dutch oven. Repeat until Dutch oven is packed tight with rolled tortillas. 4. Pour enchilada sauce over top and cover with shredded cheese. 5. Cover and bake 15-20 minutes. On the 12″ DO us 15 briquettes on the top and 10 on the bottom. 6. Cheese should be completely melted and bubbly.

Dutch Oven Enchiladas Recipe l

Add olive oil to the bottom of the dutch oven over the briquettes, or over medium high heat on the stove. Add in the onion, stirring regularly until the onions start to soften and get translucent, about 4 to 5 minutes. Add the ground beef to the bottom of the pan and continue to cook until thoroughly cooked through.

Everyday Dutch Oven Easy Chicken and Cheese Enchiladas

Roll up the tortillas and place seam down directly in a well seasoned Dutch Oven or a greased Dutch Oven liner. Repeat with the other tortilla shells. Pour the enchiladas sauce over the shells and top with the remaining cheese. Baking. I recommend using a grilling chimney to ready 21 briquettes for the Dutch Oven. You will place 7 underneath.

Dutch Oven Beef Enchilada Casserole Like Mother, Like Daughter

Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven. Build the enchiladas by adding the sauteed veggies down the middle of 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.