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Dutch-Oven Enchiladas - Visualization Woman

Dutch-Oven Enchiladas

Dinner

Scoop up a bite of this delicious Dutch-oven enchiladas recipe. It's simple to put together and is easily customizable based on your tastes.

Dutch-Oven Enchiladas

Average Rating: 4.571428

TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 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

Instructions

1. Preheat oven to 350°. In a large bowl, combine the first 6 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.
2. Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

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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