Dutch oven chicken enchiladas

[griffsmom]

I made this recipe at one of the SCCampers' mini-rallies a couple of weekends ago.  It was yummy, and despite the number of ingredients, it is really easy to make.  I used the Louis Rich pre-cooked grilled chicken which made it even easier and quicker.  I hope you enoy it! :sombraro:
 
 
Byron's Dutch Oven Chicken Enchiladas (http://papadutch.home.comcast.net/)
 
Filling:
3 Tbs. olive oil
1 lg. yellow onion; quartered and thinly sliced
4 cloves garlic; minced (I actually use quite a bit more, but I really like garlic)
1/ 2 cup chopped black olives
5 cups cooked chicken breast; shredded or chopped
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper to taste
 
Sauce:
2 (10.5 oz.) cans condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz.) can diced green chiles
3 cloves garlic; minced (again, use more or less to suit your taste)
1/2 cup cooked crumbled bacon
1 1/2 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
 
Topping:
3 cups cheddar (or longhorn) cheese; shredded
1 green onion; finely chopped
 
12-24 (10") flour tortillas
 
Directions:
In a medium sized bowl combine all sauce ingredients and stir to mix well.
 
Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To the hot oven, add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl.
 
To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.
 
Wipe the Dutch oven clean, then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly. Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. Spoon 1/2 cup 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 the remaining sauce over the top and top with cheddar cheese and green onions.
 
Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.
 
Cook's notes: This recipe lends itself very easily to modification (how can that not appeal to a pop-upper!?!) I left out all the onions b/c there were a number of children eating with us, and they usually don't like onions. I also left out the olives b/c one of our friends didn't like olives, and I chose to nix the bacon because, honestly, I just couldn't be bothered cooking it. The final result still tasted really good.

[OC Campers]

Lori, this sounds really good.  I will try making it if we ever get to go camping.
 
Jacqui

[griffsmom]

It is good, Jacqui--even Griffin ate it!   Here was the finished product, although all you can see is cheese. http://community.webshots.com/photo/191311029/191313591mvueiu
 
I hope you get to go camping again soon!  We will miss you at Temecula in 3 weeks.

[oldmoose]

Now I'm hungry.

Moose

[OC Campers]

Yum, that looks wonderful.

Jacqui

[griffsmom]

Yeah, you really can't go wrong if you put that much cheese on something.  Plus, I love the cumin in this recipe.  I wish I had more recipes that call for cumin; it's one of my favorite spices.
 
Hey Moose, aren't you always hungry?

[Chez Way]

Lori,
Thanks for posting this recipe.

I was one of the fortune campers that got to eat some of this yummy dish!  Will there be a remake at Vail Lakes?

[griffsmom]

I thought about it, but then thought that maybe I shouldn't make the same thing twice in a row.  But if you'd like me to make it again, I'd be happy to.  

[MommaMia]

and I chose to nix the bacon because, honestly, I just couldn't be bothered cooking it. .

You CAN'T leave out bacon!!!  It's one of the major food groups necessary for human survival!!

I agree bacon is a pain to cook sometimes.  If you are using it as an ingredient, rather than eating it with eggs and toast, try the ready cooked bacon!  It's really quite good and so easy!  Also great for camping take along since refridgeration is not required!  We usually use Oscar Mayer brand.


This sounds like a great recipe!  I think I'll try it at home in the regular oven.  Have you?  If so, any tips?