Chicken Enchiladas Dutch Oven Recipe

Chicken Enchiladas Dutch Oven Recipe

These Dutch Oven Enchiladas are such an easy camping meal!

1 tablespoon oil
2 pounds fresh chicken breasts, cut into thin strips or cubes
1 lime, squeezed
1 (4 oz.) can diced green chili peppers
2 garlic cloves, minced
2 tomatoes, chopped
½ pound cream cheese
Salt to taste
1 pound corn tortillas
½ pound queso fresco, sliced
2 (14 oz.) cans enchilada sauce
½ pound jack blended cheese, shredded

Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese (its name translates as “fresh cheese”) is slightly salty, with a mild, tangy taste similar to farmer’s cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium (despite its salty flavor) than aged cheeses. It’s easily crumbled to sprinkle on dishes like enchiladas.

Directions:
You can use a 12″ regular or a 14″ Dutch Oven. Pre Heat and oil with 1 tablespoon of oil.
1. Stir in chicken until it starts to brown slightly. Add lime, chili peppers, garlic, tomatoes, cream cheese, and salt.
2. Place chicken mixture and a slice of queso fresco in each tortilla.
3. Roll tortilla and place in bottom of Dutch oven. Repeat until Dutch oven is packed tight with rolled tortillas.
4. Pour enchilada sauce over top and cover with shredded cheese.
5. Cover and bake 15-20 minutes. On the 12″ DO us 15 briquettes on the top and 10 on the bottom.
6. Cheese should be completely melted and bubbly.

Tip: Consider serving enchiladas with Spanish rice, freshly squeezed lime, avocado, and salsa!
If you want to practice at home: Place Dutch oven in 350° F oven with lid on.

Chicken Enchiladas Dutch Oven Recipe