Dutch Oven Enchiladas

This is one great enchilada recipe! Making them in the Dutch oven keeps them very moist since they are made in layers. It is quick and very easy, just like my One Pan Sour Cream Chicken Enchiladas.

It is a just-assemble-and-bake recipe. Shredded chicken, black beans, green chilies, and melted cheese stuffed between soft tortillas are baked inside a Dutch oven to keep all that moisture and flavor intact. What could be better than this? 

DUTCH OVEN ENCHILADAS VARIATION:

• One great way to change this recipe is to use 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 enchiladas
• Sliced black olives make a great addition
• Use shredded pork carnitas instead of chicken.

HOW TO MAKE ENCHILADAS IN A DUTCH OVEN?

1. Preheat the oven to 350F. In a large bowl, combine the shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup
2. Mix in chopped cilantro and lime juice
   
3. Spoon ¼ cup of chicken mixture into the bottom of the Dutch oven
4. Place 3 tortillas on top, making sure you cover all the filling. You can cut them if you need to
   
5. Spread ⅓ of the chicken mixture on top of the tortillas, as well as ⅓ of the shredded cheese
6. Do this twice, ending with chicken sauce and cheese. Bake, covered, for 50-60 mins until the 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 the cheese is bubbly again.

If you want to reheat them in the oven, just make sure you put the lid on or cover them with foil. Otherwise, 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. 
• 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 shred it myself.

More Recipes You’ll Love

• GROUND BEEF ENCHILADA CASSEROLE
• ONE PAN SOUR CREAM CHICKEN ENCHILADA SKILLET
• SLOW COOKER CHICKEN ENCHILADA CASSEROLE

DUTCH OVEN ENCHILADAS

Making enchiladas in a Dutch oven is quick and easy!

5 from 2 votes

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Course: Main Dish

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Calories: 474kcal

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 the shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup
• Mix in chopped the cilantro and lime juice
• Spoon ¼ cup of the chicken mixture into the bottom of a Dutch oven
• Place 3 tortillas on top of the chicken mixture.
• Spread ⅓ of the remaining chicken mixture on top of the tortillas, as well as ⅓ of the shredded cheese
• Do this twice more ending with chicken mixture and cheese. Bake, covered, for 50-60 mins until the cheese is bubbly and hot.

Nutrition

Calories: 474kcal | Carbohydrates: 30g | Protein: 34g | Fat: 5g

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