There’s lots of enchilada recipes out there. Some are good, others are great! I think this one is one of the great ones. Cooking the enchiladas in the dutch oven keeps them very moist and they are not individually wrapped, but made in layers. This method I think is faster and making enchiladas in the oven is easier.
Just assemble and bake! This dutch oven enchiladas are made with green enchilada sauce, which makes them taste great.
Shredded chicken, black beans, green chilies, and melted cheese stuffed between soft tortillas that are baked inside a dutch oven to keep all that moisture and flavor intact. What could be better than this? Exactly, nothing!
DUTCH OVEN ENCHILADAS VARIATION:
- One great way to change this recipe is using red enchilada sauce instead of green.
- Want to add a bit of heat? Add chopped jalapeno or serrano chilies
- Adding a bit of Cotija cheese in between layers gives this casserole a bit of a salty cheesy flavor
- You can add a mix of sauteed onions, bell peppers, and garlic for a fajita kind of taste to your enchiladas
- Add a little salsa between layers to give it some acidity and tomato
- Sliced black olives make a great addition
- Use shredded pork carnitas for a change in the protein. They taste amazing.
HOW TO MAKE ENCHILADAS IN A DUTCH OVEN?
- Preheat the oven to 350F. In a large bowl, combine shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup
- Mix in chopped cilantro and lime juice
- Spoon ¼ cup chicken mixture into the bottom of the dutch oven
- Place 3 tortillas on top, making sure you cover all the sauce. You can cut them if you need to
- Spread ⅓ of chicken mixture on top of tortillas, as well as ⅓ of the shredded cheese
- Do this twice, ending with chicken sauce and cheese. Bake, covered, for 50-60 mins until cheese is bubbly and hot
HOW TO REHEAT ENCHILADAS IN THE OVEN?
If you have any leftovers, keep them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, simply microwave until hot and cheese is bubbly again.
If you want to reheat them in the oven, just make sure they are covered with the lid or with aluminum foil, or they could dry out.
RECIPE TIPS:
- You can cook and shred the chicken a day in advance to shorten your cooking time. Keep in the fridge for up to 3 days.
- You can use flour tortillas if you can’t find or don’t have corn tortillas at home
- Be sure to drain and rinse the black beans before adding them, or they will turn everything black
- I don’t like to buy pre-shredded cheese. It has added flour or anti-caking ingredients that prevent it from melting properly, so I always advice you to shred it yourself.
More Recipes You’ll Love
- GROUND BEEF ENCHILADA CASSEROLE
- ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
- SLOW COOKER CHICKEN ENCHILADA CASSEROLE
Ingredients
- 3 cups shredded cooked chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10-12 oz) condensed cream of chicken soup, undiluted
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) chopped green chiles
- ¼ cup minced fresh cilantro
- 1 tablespoon lime juice
- 9 corn tortillas (6 inches)
- 3 cups shredded Colby-Monterey Jack cheese
Instructions
- Preheat the oven to 350F. In a large bowl, combine shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup
- Mix in chopped cilantro and lime juice
- Spoon ¼ cup chicken mixture into the bottom of the dutch oven
- Place 3 tortillas on top, making sure you cover all the sauce. You can cut them if you need to
- Spread ⅓ of chicken mixture on top of tortillas, as well as ⅓ of the shredded cheese
- Do this twice, ending with chicken sauce and cheese. Bake, covered, for 50-60 mins until cheese is bubbly and hot
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