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Dutch Oven Chicken Enchiladas Verdes

Heat the enchilada sauce in a sauce pan until it is warm, but not hot. Thoroughly drench a corn tortilla in the sauce and put it in the dutch oven. Put some chicken, cheese and olives in a straight line down the center of the tortilla and roll it up. Place it seam down against the edge of the oven. Repeat this with all the corn tortillas, or until you run out of space in the dutch oven.

Scatter the remaining chicken over the top of the enchiladas. Pour the remaining enchilada sauce over the enchiladas. Cover with the remaining olives and the remaining cheese. Bake at 300 degrees for 30 minutes, until bubbly. Best served with spanish rice and beans.

Temperature Note: for a 300 degree oven, use the following number of briquettes:

Chicken Enchiladas Verdes