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Dutch Oven Enchiladas

Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Cook: 1 hour
  • Makes
    6 servings

Ingredients

  • 3 cups shredded cooked chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10 ounces) green enchilada sauce
  • 1 can (4 ounces) chopped green chiles
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 9 corn tortillas (6 inches)
  • 3 cups shredded Colby-Monterey Jack cheese
  • Optional: minced fresh cilantro, lime wedges, salsa and sour cream

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Spread 1/4 cup chicken mixture over bottom of Dutch oven. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice.
  • Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Dutch-Oven Enchiladas Tips

What variations can you make to Dutch-oven enchiladas?

There are plenty of ways to make this recipe your own. We recommend substituting the shredded chicken for soy chorizo, steak or carnitas. For toppings, try out radishes, green onion, avocado slices, salsa or jalapenos. Unexpected Dutch-oven recipes like this have endless room for customization.

How long do Dutch-oven enchiladas last?

Dutch-oven enchiladas last for about 3 days in the refrigerator. If you'd like to enjoy your enchiladas for longer, they last for about 3 months in the freezer in an airtight container. Follow our freezer tips to ensure your enchiladas taste fresh after they're defrosted. Our black bean turkey enchiladas and simple creamy chicken enchiladas are great freezer options, too.

What's the difference between burritos and enchiladas?

There are a few key differences between these two Mexican dishes. First, enchiladas typically use corn tortillas whereas burrito recipes often use flour. Both dishes wrap tasty meats, rice, beans or veggies in a rolled tortilla—but enchiladas are often smothered with a chili pepper sauce, cheese and other toppings.
Nutrition Facts
1 serving: 541 calories, 27g fat (15g saturated fat), 116mg cholesterol, 1202mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 39g protein.

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Reviews

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Average Rating:
  • KarenKeefe
    Jul 6, 2020

    I, also, left out the canned soup. Turned out really good! Would make again!

  • Beverly
    Jun 11, 2020

    No comment left

  • jackraul
    May 18, 2020

    Needs some spices added..cumin, garlic, chili powder, rotel tomatoes with chiles undrained and NO canned soup!!

  • Eva
    May 12, 2020

    My Mother-in-law made these all the time love them. Now my family loves them too. I some time use Hamburger instead of Chicken. Love them.

  • Jellybug
    May 6, 2020

    We loved it. Easy to prepare, going in our must make list. Delicious..

  • Sharon
    Apr 27, 2020

    Very nice used red enchilada sauce, what I had.

  • kimsmith7733
    Apr 9, 2020

    My daughter in law asked for the recipe. That’s how I know it was a hit. I substituted flour tortillas based on my family’s preference.