Chicken Enchiladas

 

Ingredients

• 2 cups cooked shredded chicken
• 1 (10 oz) can green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1/2 medium onion diced
• 2 cups shredded cheddar cheese divided
• 6 flour tortillas about 7-inch soft taco size
• Cooking spray

Optional Toppings

• 1 small bunch fresh cilantro chopped
• 1/2 cup sour cream

 

 

Instructions

• Cut up the onion and cilantro.
• 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 F degrees (25 coals total: 17 top/8 bottom)
• Evenly split the chicken mixture on the tortillas and roll them up.
• Spray the bottom and sides of your Dutch oven with cooking spray.
• Pour 1/4 of the red enchilada sauce in the bottom of the Dutch oven.
• Lay the rolled tortillas in the sauce in the oven with the seam side down.
• Pour the remaining red enchilada sauce over the top of the enchiladas.
• Cover the Dutch oven with its lid (and coals) and bake for 35-40 minutes until the enchiladas are heated through. Turn oven and lid 1/4 turn in opposite directions every 10-15 minutes for even baking.
• Remove the cover and sprinkle the remaining 1 cup cheddar cheese over the enchiladas.
• Replace the lid (with coals) and continue baking (about 5 minutes) until the cheese melts.
• Remove the Dutch oven from the heat and remove the coals from the lid; let stand (covered but without coals) 5 minutes to firm the enchiladas.
• Remove the Dutch oven lid and top with cilantro.
• Serve topped with sour cream, if desired.