Easy Chicken and Cheese Enchiladas in the Dutch Oven

We made these Easy Chicken and Cheese Enchiladas in the Dutch Oven on our last camping trip at Jonathan Dickinson State Park. They were a snap to make with pre-made ingredients. This quick meal is perfect for your next camping adventure.

Chicken and Cheese Enchiladas

• 2 Cups Shredded, Cooked Chicken
• 2 Cups Shredded Cheese, divided
• 1/3 Cup Chopped Onion
• 6 Flour Tortillas
• 1 Can Enchilada Sauce

In a large bowl, combine the chicken, onion, and one cup of shredded cheese. Spoon approximately 1/3 cup of the mixture onto a tortilla shell and roll it up. Place seam side down directly into a well-seasoned Dutch Oven or a greased Dutch Oven liner. Repeat the process for the other five tortillas. Pour the enchilada sauce over the tortillas and sprinkle with the remaining cheese. Place 7 briquettes on the bottom of the Dutch Oven and 14 on the top lid, getting the temperature to 350º. Bake for approximately 40 minutes or until heated through and the cheese is melted. Baking times will vary.

Ingredients

My sister Erin, has the best recipe for Chicken Enchiladas, mine is loosely based on hers and adapted to camp cooking. While she made her enchilada sauce from scratch, I cheated and bought a can of sauce. This saves time when trying to get dinner ready before the sun goes down.

A great idea is to bake the chicken and have it shredded a day before the camp trip. Store in an air tight container. Make sure to keep the chicken cold before use either in the RV refrigerator or the camp cooler. Having the chicken pre-prepped will save a lot of time and make assembling dinner simpler.

Choose your favorite type of cheese and tortilla shells.

Directions

In a large bowl combine the pre-cooked shredded chicken, onion, and cheese. Place about 1/3 cup of the mixture into a tortilla shell.

Roll up the tortillas and place the seam down directly in a well-seasoned Dutch Oven or a greased Dutch Oven liner. Repeat with the other tortilla shells.

Pour the enchilada sauce over the shells and top with the remaining cheese.

Baking

I recommend using a grilling chimney to ready 21 briquettes for the Dutch Oven. You will place seven underneath the Dutch Oven and 14 on the top lid. This will get the oven to 350º. Please note that I use a 10-inch Lodge Dutch Oven. If you use a different size, please check the chart that came with your oven or use this one.

I baked the enchiladas for approximately 40 minutes. Baking times will vary.

Serve with your favorite toppings, our are salsa, sour cream, lettuce and tomato.

Chicken and Cheese Enchiladas were such an easy meal to make in the Dutch Oven on our last camping trip. Give it a try on your next camping adventure. Happy Camping!

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