Dutch Oven Enchiladas
Creamy, cheesy chicken enchiladas baked to perfection in a Dutch oven, blending smoky chilies, tender chicken, and melted cheese for a comforting Mexican-inspired meal.
Ingredients
Instructions
- Mix together cooked and cubed chicken, chopped onion, chopped green pepper, and one can of diced green chilies.
- Fill tortillas with the mixture and some grated cheese.
- Roll up the filled tortillas and place them in a lightly greased Dutch oven.
- Mix together the enchilada sauce, cream of chicken soup, and sour cream.
- Pour the sauce mixture over the rolled tortillas in the Dutch oven.
- Top with the remaining grated cheese, chopped black olives, and additional green chilies.
- Cover and bake in a 350-degree Fahrenheit oven for 45 minutes.
Tips & Substitutions
To enhance flavor, consider adding spices like cumin or chili powder to the chicken mixture. You can substitute the chicken with shredded beef or beans for a vegetarian option. If you don't have Monterey jack cheese, cheddar or pepper jack also work well. For a spicier kick, try adding jalapeños or using hot enchilada sauce. This dish is reminiscent of Beverly Turner'S Famous Taco Casserole.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh cilantro, diced tomatoes, or avocado slices. Pair them with a side of Mexican rice or refried beans for a complete meal. A crisp green salad with lime vinaigrette complements the richness of the dish beautifully. This recipe is perfect for gatherings, just like the Stacked Mexican Bake.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Oven Enchiladas contains roughly 628 calories, with 25g protein, 149g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (384% of the Daily Value), protein (49% of the Daily Value), and iron (32% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1197mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to cover them well to prevent drying out. When ready to bake, you may need to add a few extra minutes to the cooking time.
What can I use instead of cream of chicken soup?
If you prefer a healthier option or are avoiding cream soups, you can substitute with a homemade white sauce or a can of diced tomatoes mixed with a bit of sour cream for creaminess. Alternatively, a store-bought creamy mushroom or vegetable soup can also work well.
How do I make these enchiladas spicier?
To add more heat, you can include diced jalapeños in the filling or top the enchiladas with sliced fresh jalapeños before baking. Additionally, using a spicier enchilada sauce or adding crushed red pepper flakes to the sauce mixture will elevate the spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).