Chicken Enchiladas Dutch Oven Food

DUTCH OVEN ENCHILADAS

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.

CHICKEN ENCHILADAS -DUTCH OVEN-

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.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

HOMEMADE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
• Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
• Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.