Chicken Enchiladas


12 10-inch flour tortillas

3 Tbsp olive oil
1 large yellow onion, quartered and thinly sliced
4 cloves of garlic, minced
½ cup chopped black olives
5 cups cooked chicken breast, shredded
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste

2 10.5-ounce cans of condensed cream of chicken soup

1¼ cup sour cream
4 ounce can diced green chilies
3 cloves garlic, minced
½ cup cooked crumbled bacon
1½ tsp chili powder
1 tsp cumin
Salt and pepper to taste

3 cups cheddar cheese, shredded
1 green onion, finely chopped

In a medium sized bowl combine all the sauce ingredients and stir to mix well.

Heat the Dutch oven using 16-18 briquettes on the bottom until hot. To hot oven add olive oil, onion, garlic, and olives; cook until onions are soft.

Remove cooked onion mixture to a large mixing bowl. To the cooked onion mixture add chicken, chili powder, cumin, salt, pepper and ¾ cup of prepared sauce. Stir to mix.

Take oven off the heat, wipe out clean, and re-oil generously. Spoon ¾ cup of sauce mixture into the bottom of the Dutch oven spread evenly. Place tortillas (still in sealed bag) in the sun to warm slightly until they become soft and flexi­ble. Spoon ½ cup of chicken filling down the center of each tortilla.

Fold in the ends and roll up the tortillas. Place tortillas seam side down in Dutch oven. Spoon the remaining sauce over the top of the tortillas. Spread cheddar cheese and onions over the top. Cover and bake using 10 briquettes on the bottom and 16-18 on the top at approximately 350° for 20 minutes.

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