Cast Iron Dutch Oven Chicken Enchiladas Camping Recipe

Updated at: Thu, 17 Aug 2023 12:07:50 GMT

Step 1

Prep the veggies as directed.

Step 2

In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese.

Step 3

Pre-heat a 12-inch cast iron camp Dutch oven to 350 degrees (25 coals total: 17 top/8 bottom).

Step 4

Evenly split the chicken mixture on the tortillas and roll them up.

Step 5

Spray the bottom and sides of your Dutch oven with cooking spray.

Step 6

Pour 1/4 of the red enchilada sauce in the bottom of the Dutch oven.

Step 7

Lay the rolled tortillas in the sauce in the oven with the seam side down.

Step 8

Pour the remaining red enchilada sauce over the top of the enchiladas.

Step 9

Cover the Dutch oven with its lid (and coals) and bake for 35 - 40 minutes until the enchiladas are heated through. Camp Cooking Tip: Rotate the Dutch oven and lid 1/4 turns in opposite directions every 10 minutes or so for even baking.

Step 10

Remove the cover and sprinkle the remaining 1 cup cheddar cheese over the enchiladas.

Step 11

Replace the lid (with coals) and continue baking (about 5 minutes) until the cheese melts.

Step 12

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.

Step 13

Remove the Dutch oven lid and top with cilantro.

Step 14

Serve topped with sour cream, if desired.

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