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Byron's Dutch Oven Recipes

Dutch Oven Spicy Enchiladas

  Filling   Sauce
2 lbs. lean ground beef 1 Tbs. olive oil
1 medium yellow onion; chopped 1 medium yellow onion; diced small
3 cloves garlic; minced 4 cloves garlic; minced
(1) 11 oz. can mexicorn; drained 1/2 cup green bell pepper; diced small
(1) 15 oz. can black beans; drained (2) 14 oz. cans tomato sauce
1 cup black olives; chopped (1) 4 oz. can diced green chiles
3 Tbs. fresh cilantro; chopped 1 Tbs. chili powder
2 tsp. chili powder 1/2 tsp. paprika
1 tsp. paprika 1/2 tsp. ground cumin
1 tsp. ground cumin 1/2 tsp. red pepper flakes
  salt and pepper to taste   salt and pepper to taste
2 lbs. cheddar jack cheese; shredded    
(24) 10" flour tortillas    

Prepare Filling: Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To oven add ground beef, onions, and garlic. Cook until beef is brown and onions are translucent. Spoon off excess grease. Stir in mexicorn, black beans, olives, cilantro, chili powder, paprika, and cumin. Salt and pepper to taste. Heat thoroughly then remove mixture from Dutch oven.

Prepare Sauce: Heat a 10" Dutch oven using 12-14 briquettes bottom until hot. Add olive oil, onion, garlic, and bell pepper. Saute until peppers are soft and onions are translucent. Stir in tomato sauce, green chiles (juice included), chili powder, paprika, cumin, and red pepper flakes. Salt and pepper to taste. Bring sauce to a boil and simmer gently 10 minutes. Remove from heat.

Assemble Enchiladas: Place a tortilla in oven with sauce covering both sides of tortilla. Place on a plate and fill with 1/4 - 1/3 cup of the meat filling and sprinkle with cheese. Fold in ends and roll up tortilla. Place in original 12" Dutch oven seam side down. Repeat process for each tortilla covering the bottom of the Dutch oven. Make additional layers as needed. Cover tops of enchiladas with remaining meat filling. Pour remaining sauce over top and sprinkle with remaining cheese.

Bake: Cover and bake using 12-14 briquettes bottom and 12-14 briquettes top for 20 minutes until sauce bubbles and cheese is melted.

Serves: 10-12.

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