Chicken Enchilada Pie Dutch Oven Recipe
Required:
12-inch dutch oven
Ingredients:
3 12oz. cans of white chicken meat
2 tsp Seasoned salt
1 10oz. can tomato soup
2 10oz. cans of enchilada sauce
1 lb frozen or canned corn
1 small can sliced or crumbled black olives
1 onion
1 cup water
1 lb shredded cheddar or mozzarella cheese
8 11-inch flour tortillas
extras: green onions, tomatoes, olives, sour cream, whatever sounds good
2 tsp Seasoned salt
1 10oz. can tomato soup
2 10oz. cans of enchilada sauce
1 lb frozen or canned corn
1 small can sliced or crumbled black olives
1 onion
1 cup water
1 lb shredded cheddar or mozzarella cheese
8 11-inch flour tortillas
extras: green onions, tomatoes, olives, sour cream, whatever sounds good
Instructions:
Place chicken and liquid from cans into dutch oven. Break up chicken with a fork.
Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce.
Heat to Simmer at 225 degrees for 15 minutes, stirring occasionally.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven.
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese.
Spread 1/4 of the sauce from the bowl over the tortillas, then sprinkle cheese, then 2 more tortillas.
Repeat sauce, cheese and tortillas until tortillas are gone.
End with sauce and cheese on top.
Put lid on dutch oven and Bake at 350 degrees for 30 minutes.
Serves 8.
Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce.
Heat to Simmer at 225 degrees for 15 minutes, stirring occasionally.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven.
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese.
Spread 1/4 of the sauce from the bowl over the tortillas, then sprinkle cheese, then 2 more tortillas.
Repeat sauce, cheese and tortillas until tortillas are gone.
End with sauce and cheese on top.
Put lid on dutch oven and Bake at 350 degrees for 30 minutes.
Serves 8.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chicken Enchilada Pie!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chicken Enchilada Pie!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Find more Dutch Oven Resources at DutchOvenDude.com
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