Easy Dutch Oven Chicken Enchiladas
Enchiladas are one of my favorite dutch oven recipes for camping. With a little prep at home, this meal comes together quickly at camp. You can easily scale this recipe up or down depending on how many people you're camping with.
Print Recipe Pin RecipeEquipment
- 10-inch Dutch Oven (or 12-inch)
Ingredients
- 5-8 flour tortillas (I usually use 7-inch tortillas)
- 10-12 oz Colby or sharp cheddar cheese, shredded
- 16 oz can refried beans (you probably won't use all of this)
- 1/2 lb cooked chicken breast*, shredded
- 8 oz enchilada sauce
- 1 large tomato, diced
- 2 tbsp shallot, finely diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- juice of 1/2 a lime
- salt and pepper to taste
- sour cream, for serving
Instructions
- Start heating your briquettes.
- While the briquettes are heating, assemble the tortillas. In the middle of each tortilla, layer refried beans, shredded chicken, and cheese. Roll the tortillas and place them seam side down in a dutch oven. Make more or fewer tortillas to fit your dutch oven or group size.
- Pour the enchilada sauce over the rolled and stuffed tortillas. Top with a little more shredded cheddar cheese.
- Cover the dutch oven and bake at 350°F for 30 minutes.**
- While the enchiladas are baking, make the topping. Add the tomato, shallot, cilantro, and avocado to a bowl. Add the lime juice, salt, and pepper to taste, and mix well.
- Once the enchiladas are done, remove the heat, uncover, and let them rest for a few minutes. Use a spatula to plate the enchiladas and top with the tomato-avocado mix and sour cream. Enjoy!
Notes
You can use a 10-inch or 12-inch dutch oven for this recipe depending on how many enchiladas you want to make. A 10-inch dutch oven will fit 5 or 6 enchiladas. I usually make 5 if it's just me and my husband. If you want to make more for a larger group, use a 12-inch dutch oven. Note that you may need a little more enchilada sauce, cheese, and chicken if making more that 8 enchiladas. *For this recipe, I prefer to poach the chicken at home. See the blog post for more details on how to do this. Store the cooked shredded chicken in an airtight container in the cooler until you're ready to cook at camp. Cooked chicken typically lasts 2-3 days in the fridge/cooler. If preferred you can use diced rotisserie chicken or diced grilled chicken instead. **For a 10-inch dutch oven, 350°F = 14 briquettes on top, 7 on the bottom. For a 12-inch dutch oven, 350°F = 17 briquettes on top, 8 on the bottom.
Tried this recipe? Please consider Leaving a Review!