In addition to being big fans of Dutch Oven cooking, we love Mexican food. This recipe for Chicken Dutchilladas gives us the opportunity to combine the two and enjoy a Mexican inspired meal while camping, beyond the basic quesadilla.
The original recipe was Scouting magazine's grand price winner in a Dutch Oven main dish recipe contest a few years back. Mine uses red enchilada sauce instead of green sauce and reduces the quantity of sour cream. We like the red sauce better and find that the reduced amount of sour cream helps the dish hold together better when cut.
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| Chicken Dutchilladas (right) and Chocolate Lava Cake near completion. |
Ingredients:
- 3 Boneless skinless chicken breasts, pre-cooked and shredded
- 1 Large can red enchilada sauce
- 12 Tortillas (corn or flour)
- Cooking spray or vegetable oil
- 1 Cup sour cream
- 1 Package dry ranch dressing mix
- 3 Cups shredded Mexican blend cheese
- 1/2 Cup black olives, sliced
You'll also need:
- #12 Deep dish (8 qt.) Dutch Oven
- Oven liners or aluminum foil
- Griddle or frying pan
- Paper towels
Start by browning the tortillas in cooking spray or oil on the stovetop. A griddle works best because you can do two at a time, and I find the process time consuming otherwise. When you're about halfway through this process, pause to start your briquettes. Then complete the process of browning tortillas.
Next combine your pre-cooked chicken, olives, sour cream, ranch dressing, about 1/3 of the sauce and about 1/3 of the shredded cheese in a bowl and mix.
Put liner papers or tinfoil in the bottom of your Dutch Oven. This will aid removal of the meal from the oven later on and also speed clean up. Wet the bottom of the liner paper with a little red sauce and the layer 3 tortillas with a small amount of red sauce between each. Then spread one layer of the chicken mix, and top with a little cheese. Repeat this process two more times, until the chicken mix is gone. Then top with three more tortillas, remaining sauce and remaining cheese.
Bake in a 350 degree Dutch Oven for 30 minutes or until the meal is hot all the way through and cheese is melted.
Remove from the oven and slice into wedge-shaped servings. Enjoy!
