Friday, June 14, 2013

Awesome Dutch Oven Enchiladas

I have made this a few times and is always awesome. I found this recipe while searching for fast camping recipes. Cheesy Chicken Enchiladas. It's quick, easy, and a breeze for clean up. I have already cooked, shredded, and froze the chicken the day or so before we go camping, so it is extremely easy to put together at the site. We had chips and salsa to go along with it. Two thumbs up.


Cheesy Chicken Enchiladas

Ingredients
  • 1 can {18.5 oz} Progresso Chicken and Cheese Enchilada Soup
  • 1 can {10 oz} Old El Paso hot or mild enchilada sauce
  • 2 cups cooked chicken, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 10 corn or flour tortillas
  • 2 medium green onions, sliced thinly
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, combine soup and enchilada sauce
  3. Spread 1 cup soup mixture into 11x7 inch baking dish
  4. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
  5. Warm tortillas
  6. Place 1/4 cup chicken mixture down the center of each tortilla
  7. Roll up and place seam sides down in baking dish
  8. Pour remaining soup mixture over enchiladas.
  9. Sprinkle with remaining 1 cup cheese and green onions on top.
  10. Bake about 30 minutes or until cheese is melted and sauce is bubbly
  11. Serve plain or with your favorite topping
  12. I used my 12 inch at 350 degrees, one ring top one on bottom, for about 45 minutes. (I didn't preheat)

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