Dutch Oven Enchiladas Recipe

Looking for a hearty, flavorful dinner that’s easy to make and satisfies the whole family? These Dutch Oven Enchiladas are packed with layers of tender shredded chicken, creamy enchilada sauce, zesty green chiles, and gooey melted cheese. Perfect for busy weeknights or weekend gatherings, this recipe is a one-pot meal that combines the best of Mexican-inspired comfort food with the convenience of easy prep and clean-up.

Whether you’re hosting a crowd or planning a cozy family dinner, these enchiladas are the perfect solution. Garnish with fresh cilantro, serve with your favorite sides, and watch this dish disappear from the table!

These Dutch Oven Enchiladas are a cheesy, hearty dish perfect for family dinners or gatherings. Layered with tender chicken, black beans, green chiles, and a creamy enchilada sauce, this meal is packed with comforting flavors and satisfying textures. With minimal prep and easy assembly, this one-pot recipe simplifies dinner while delivering maximum taste.

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Ingredients

• 3 cups shredded cooked chicken
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10-12 oz) condensed cream of chicken soup (undiluted)
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) chopped green chiles
• ¼ cup minced fresh cilantro
• 1 tablespoon lime juice
• 9 corn tortillas (6 inches)
• 3 cups shredded Colby-Monterey Jack cheese

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Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C).
2. Prepare the Filling
   In a large mixing bowl, combine the shredded chicken, black beans, condensed cream of chicken soup, enchilada sauce, and chopped green chiles. Stir in the fresh cilantro and lime juice for added flavor.
3. Layer the Enchiladas
   • Spread ¼ cup of the chicken mixture on the bottom of a Dutch oven.
   • Place 3 corn tortillas on top of the mixture.
   • Add ⅓ of the remaining chicken mixture and ⅓ of the shredded cheese over the tortillas.
   • Repeat the layers twice, ending with the chicken mixture and a final layer of cheese on top.
4. Bake
   Cover the Dutch oven with its lid and bake in the preheated oven for 50-60 minutes, or until the cheese is melted, bubbly, and golden.
5. Serve
   Let the enchiladas cool slightly before serving. Garnish with additional cilantro if desired.

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Tips

• Cheese Options: Swap Colby-Monterey Jack with Cheddar or Pepper Jack for a spicier kick.
• Tortillas: Warm the tortillas before layering to prevent cracking.
• Chicken Shortcut: Use rotisserie chicken to save time.

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Variations and Substitutions

• Protein Swap: Replace chicken with shredded beef, pork, or turkey.
• Vegetarian Option: Use a plant-based meat substitute and substitute cream of chicken soup with cream of mushroom soup.
• Additional Ingredients: Add corn, diced bell peppers, or jalapeños for extra texture and flavor.

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FAQs

Can I make this ahead of time?
Yes! Assemble the enchiladas in the Dutch oven, cover tightly, and refrigerate for up to 24 hours. Bake as instructed when ready.

What can I use if I don’t have a Dutch oven?
A casserole dish or deep baking dish covered with foil works as a substitute.

How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

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Serving Suggestions

• Pair these enchiladas with Spanish rice and refried beans for a complete meal.
• Serve with a side of guacamole, sour cream, and pico de gallo for added toppings.
• Enjoy alongside a fresh green salad for a lighter accompaniment.

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Why You’ll Love This Recipe

• One-Pot Wonder: Simplifies clean-up and maximizes flavor.
• Comfort Food Favorite: Layers of cheesy, creamy goodness make it a family hit.
• Customizable: Easily adapt to different tastes or dietary preferences.
• Perfect for Gatherings: Feeds a crowd and can be prepped in advance.

Indulge in the irresistible layers of these Dutch Oven Enchiladas and enjoy a meal that’s as easy as it is delicious!