Dutch Oven Chicken Enchiladas

Every Wednesday night Mr. BigTime and I have been going down to our local beach. We usually make dinner there and enjoy a nice bonfire with some friends.  I stumbled across this recipe and we tried it out on our friends. It was fairly inexpensive for all the ingredients, it fed at least 8 people, gave us leftovers for 3 days AND it was delicious.  Hope you enjoy!

Dutch Oven Chicken Enchiladas

Adapted from Dutch Oven Dude

Gear:

12 inch dutch oven
Dutch oven lid holder (optional)
Oven Mitt (definitely a must)
Briquettes

Ingredients:

3-12 oz cans of white chicken meat
1 onion
1 cup water
9 11-inch flour tortillas2
2-10 oz cans of enchilada sauce
2 tsp seasoned salt
1.25 pounds shredded cheddar cheese
1 lb frozen or canned corn
1 small can sliced black olives
Condiments: Green onions, cilantro, avocado, tortilla chips, tomatoes or whatever else you fancy

Directions:

Place chicken and liquid from cans into dutch oven. Break up Chicken with a fork.
Add salt, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer and stir over a bed of coals for 10 minutes.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese
Add sauce, cheese and tortillas in 3 layers, ending with sauce and cheese.
Put lid on dutch oven and cook on low heat for 30 minutes, with about 6 briquettes worth of heat under and 14 on lid.

The final product:

Thanks so much for reading!  Have a great Monday!