Description
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!
Ingredients
- 3 cups shredded cooked chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) green enchilada sauce
- 1 can (4 ounces) chopped green chiles
- 1/4 cup minced fresh cilantro
- 1 tablespoon lime juice
- 9 corn tortillas (6 inches)
- 3 cups shredded colby-monterey jack cheese
- optional: sliced jalapeno peppers, minced fresh cilantro, salsa, sour cream and lime wedges
Directions
- 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.
