Chicken Enchiladas Dutch Oven at Rita Pablo blog

Chicken Enchiladas Dutch Oven. 1 green onion, sliced (about 2 tablespoons) lightly spray or oil 10 inch dutch oven. Let rest 10 minutes before serving. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Spread 1/4 cup chicken mixture over bottom of dutch oven. Pour enchilada sauce over top and cover with shredded cheese. Stir in flour and spices and cook about 5 to 10 minutes, but do not brown. Spread half chicken, half spinach and half cream cheese with salt and pepper to taste. Roll tortilla and place in bottom of dutch oven. Divide the chicken mixture among the tortillas. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Bake at 350°f for 30 to 40 minutes until cheese is melty. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Melt butter in the oven. Place chicken mixture and a slice of queso fresco in each tortilla.

Pour enchilada sauce over top and cover with shredded cheese. In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese. Remove from heat and transfer the vegetables to a plate or bowl. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Let rest 10 minutes before serving. Divide the chicken mixture among the tortillas. Top with half green chilies. Repeat until dutch oven is packed tight with rolled tortillas. 1 green onion, sliced (about 2 tablespoons) lightly spray or oil 10 inch dutch oven. Spread half chicken, half spinach and half cream cheese with salt and pepper to taste.

Dutch Oven Madness! Chicken Enchilada Soup

Chicken Enchiladas Dutch Oven Layer 5 tortillas torn in half and overlapping. Repeat until dutch oven is packed tight with rolled tortillas. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. To build the enchiladas, place onions and peppers. Cook until thickened, about 10 minutes. Melt butter in the oven. Place chicken mixture and a slice of queso fresco in each tortilla. Spread 1/4 cup chicken mixture over bottom of dutch oven. Top with remaining tortillas and add cheese. Add 1/2 cup enchilada sauce to coat the bottom of the dutch oven. In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese. Bake at 350°f for 30 to 40 minutes until cheese is melty. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Stir in flour and spices and cook about 5 to 10 minutes, but do not brown. Remove from heat and transfer the vegetables to a plate or bowl.