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Dutch Oven Chicken Enchiladas Recipe

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This recipe for Dutch Oven Chicken Enchiladas, by , is from Auger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Rutter

Category:
Category:

Ingredients:  
Ingredients:  
1½ lbs. Chicken Breast, no skin, no bone -- cut in 1" cubes (or canned Chicken)
12 large Flour Tortillas
12 small Corn Tortillas
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1½ c. Salsa
¼ c. Green Chiles, diced
1 medium Green Bell Pepper, chopped
2 medium Onions, chopped
½ c. Mushrooms, canned
1 can Black Olives, sliced or chopped
1 pound Monterey Jack Cheese
1 pound Cheddar Cheese
2 c. Sour Cream, light

Directions:
Directions:
Shred both cheeses together. In a large bowl, mix chicken, cheeses, green pepper, onions, mushrooms, olives, chilies, soups, salsa and sour cream. In a 12 inch Dutch oven, place a layer of corn tortillas on the bottom and then a layer of flour tortillas. Next add a thin layer of the mixed ingredients. Repeat flour tortillas and mixed ingredients in layers until the top layer. Place a flour tortilla on top and then a layer of corn tortillas. Using 8 - 10 charcoal briquettes on the bottom and 13-15 charcoal briquettes on the top, cook for about 30 minutes or until chicken is completely cooked. Great served with chips and salsa.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
15 min. plus oven time
Personal Notes:
Personal Notes:
CAMPING TIP: You can combine everything except the sour cream and the tortillas and freeze in gallon size freezer bags. I prefer to brown the tortillas on a grill while reheating the frozen mixture and then stir in the sour cream just before serving. I don’t layer like a casserole. Instead I spoon a portion of the chicken mixture down the center of each warm tortilla, wrap and serve with salsa on the side.

 

 

 

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