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

Dutch Oven Enchiladas

chicken

(15 ounces) black beans, rinsed and drained

(10-1/2 ounces) condensed cream of chicken soup, undiluted

(10 ounces) green enchilada sauce

(4 ounces) chopped green chiles

cilantro

lime juice

corn tortillas (6 inches)

Colby-Monterey Jack cheese

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

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.

Bake, covered, until a thermometer reads 165°, 50-60 minutes. If desired, serve with jalapeno slices, cilantro, salsa, sour cream and lime wedges.

This was really good. I followed the recipe above but added 1tsp. each cumin, chili powder and garlic powder. I also added real minced onions. I then ate mine with crushed tortilla chips and sour cream. I will definitely be making this again.

This is one of my favorite recipes for leftover turkey after the holidays. Some tweaks I make: I add sautéed onions, cumin, coriander, black pepper, and a dash of cayenne. I use a can of chili beans instead of black beans. I add a small can of Herdez green sauce to the top under the last layer of cheese. Others stated they don’t use the cream soup…I like this recipe with it for the added creaminess.

Since I made this vegetarian, I added additional cans of beans (chili beans). As with some of the others, I added cilantro and cumin. Really good.

My Mother-in-law made these all the time love them. Now my family loves them too. I some time use Hamburger instead of Chicken. Love them.

My daughter in law asked for the recipe. That’s how I know it was a hit. I substituted flour tortillas based on my family’s preference.

Recently made this recipe.  Based on comments below, sautéed onions and then added 1-2 tsp. each of cumin, garlic powder, paprika, and black pepper to the mixture and toasted.  Allowed to cool, placed in the bowl, then followed the recipe as written.  Served with sour cream and salsa as condiments along with a side of Mexican rice.  Enjoyed the result for the next few days!

Needs some spices added..cumin, garlic, chili powder, rotel tomatoes with chiles undrained and NO canned soup!!

Very nice used red enchilada sauce, what I had.

We loved it. Easy to prepare, going in our must make list. Delicious..

I, also, left out the canned soup.  Turned out really good!  Would make again!

dutch oven enchiladas

Prep Time: 30 minutes

Cook Time: 60 minutes

Total: 1 hours, 30 minutes

Servings: 6

Author : Taste of Home Editors

Ingredients

Instructions

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