Dutch Oven Enchiladas

Total Time Prep: 30 min. Cook: 1 hour
Yield 6 servings
Test Kitchen Approved
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

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: Sliced jalapeno peppers, minced fresh cilantro, salsa, sour cream and lime wedges

Directions

  1. 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.
  2. Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with jalapeno slices, 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.

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
Recipe Creator

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