• Melinda O'Malley Keckler

Dutch Oven Enchiladas

Updated: Aug 31, 2019

Start cooking like the pioneers and give Dutch ovens a try. My husband is the master at Dutch oven cooking and this is one of his original recipes for enchiladas. It makes a big batch and is a fun way to cook for a crowd either in camp or in the backyard. If you don't have a Dutch oven, a big casserole dish works great too. Just bake in the oven at 350° for about an hour.



You can feed a big, big crowd with a Dutch Oven full of enchiladas. Cast iron cooking brings out the best in any recipe, but especially these enchiladas.

Dutch Oven Enchiladas

By: Special Guest of the Crinkled Cookbook, Mike Keckler


2 large yellow onions, diced

2 lbs of meat (chicken or ground beef)

2 16 oz cans black beans, drained and rinsed

1 16 oz can sliced black olives, drained

3 7 oz cans diced green chilis

1 7 oz can sliced, pickled jalapeños, drained

6 cups grated Monterey Jack and Cheddar cheese

1 29 oz can red enchilada sauce

1 package flour tortillas




Using a charcoal chimney, place plenty of briquets to create a full bed of coals underneath the oven. Light the coals and let them burn for about 20 minutes until they are "white hot."


Place a full bed of coals underneath Dutch oven and allow to heat up for 5 minutes. Spray pan with Pam or add a few tablespoons of olive oil. Add diced onions, salt and pepper and cook until softened.


Add the ground beef OR diced chicken breasts to the onions. Stir and cook thoroughly. Once cooked through, scoop cooked meat and onions into a large bowl and begin assembling the enchiladas. This is a good time to start a fresh batch of charcoal briquets. Most Dutch ovens come with directions that indicate how many coals on the top and bottom to get the correct temperate. We are using a 16" Dutch oven which need 26 coals on the top and 13 on the bottom to achieve the correct temperature.


Pour can of enchilada sauce into a pie plate or other dish with low edges. Place each tortilla in the sauce and coat top and bottom with the sauce.


Once done, scoop cooked meat and onions into a large bowl and begin assembling the enchiladas, placing tablespoon-sized scoops of all remaining ingredients onto the center of each flour enchilada. (You'll use the jalapeños and much of the cheese before baking.) Roll each tortilla and place side-by-side in the Dutch oven. It's a little messy, but this is cooking outdoors so enjoy. Watch this video for a step-by-step view.




After all the enchiladas are rolled and placed in the pan, top with what's left of the enchilada sauce, the remaining cheese and the sliced jalapeños.


Cover and top with more hot coals and bake at 350° for about an hour.


Uncover and serve your hungry crowd!








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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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