Great for camping out or at home, this recipe is a crowd-pleaser! Submitted by ITA volunteer cook, Hugh Cooke.

Cheese, Green Chile & Chicken Enchilada Dutch Oven recipe

12” Dutch oven (serves 8+ guests)
  • 1 pound shredded roasted chicken, spice with cumin
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 pint of sour cream
  • 1 can (22 oz) cream of chicken soup
  • 1 white onion, diced
  • 1 (4 ounces) can sliced olives
  • 1 (4 ounces) can diced green chiles
  • 8 corn tortillas
  • 8 flour tortillas
  • 1 cup, diced scallions
  • 1 cup cilantro leaves
  • 1 cup diced tomatoes, drained
  • cooking spray
(Pre-heat Dutch oven lid with 18 coals)
1. Shred chicken with a fork, add to mixing bowl, and add diced onion, Monterey cheese, sour cream, sliced olives with cream of chicken soup and diced green chiles. Mix well.
2. Layer three corn tortillas on bottom of well-oiled Dutch oven; Cover with shredded chicken, diced onion, soup, olives and canned green chile mixture.
3. Layer three flour tortillas, cover with shredded chicken, diced onion, soup and canned green chile mixture.
4. Repeat until the Dutch oven is filled.
5. Final step: sprinkle with scallions and grated cheddar cheese.
6. Bake in a 12” dutch oven for 35+ minutes or until cheese is completely melted. (Coals 18 on top; 6 on bottom! Warm lid in advance.)
7. Remove from heat and garnish with cilantro leaves and diced tomato.
Serve over a bed of iceberg lettuce with salsa, cilantro and sour cream on the side.