|Dutch Oven Recipes > Chicken Enchiladas|
|3||Tbs. olive oil||2||(10.5 oz.) cans condensed cream of chicken soup|
|1||lg. yellow onion; quartered and thinly sliced||1 1/4||cup sour cream|
|4||cloves garlic; minced||1||(4 oz.) can diced green chiles|
|1/2||cup chopped black olives||3||cloves garlic; minced|
|5||cups cooked chicken breast; shredded||1/2||cup cooked crumbled bacon|
|1||tsp. chili powder||1 1/2||tsp. chili powder|
|1||tsp. ground cumin||1||tsp. cumin|
|salt and pepper to taste||salt and pepper to taste|
|12||(10") flour tortillas||Topping|
|3||cups cheddar (longhorn) cheese; shredded|
|1||green onion; finely chopped|
In a medium sized bowl combine all sauce ingredients and stir to mix well.
Heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. To hot oven add olive oil, onion, garlic and olives; cook until onions are soft. Remove onions to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, and 3/4 cup of the prepared sauce. Stir to mix.
Wipe the Dutch oven clean then re-oil generously. Spoon 3/4 cup of the sauce into the bottom of the Dutch oven and spread evenly.
Place tortillas (still in the sealed bag) in the sun to warm slightly until they become soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.
Cover and bake using 10 briquettes bottom and 16-18 briquettes top for 20 minutes.
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