Enchiladas Dutch Oven Recipe
Ingredients:
1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1 10oz. can RoTel diced tommatoes and green chilies
1 cup grated cheddar cheese
1 15oz. can enchilada sauce
6-8 tortillas (9-inch size)
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1 10oz. can RoTel diced tommatoes and green chilies
1 cup grated cheddar cheese
1 15oz. can enchilada sauce
6-8 tortillas (9-inch size)
Instructions:
Heat dutch oven to 350 degrees for Frying.
Brown hamburger, crumbling into small pieces.
Add onion, taco seasoning, and water.
Stir five minutes, or until water is absorbed.
Pour hamburger into separate container.
Spread 2 tablespoons of enchilada sauce on tortilla.
Spoon 1/6 of hamburger onto tortilla.
Spread 1/6 of tomatoes and chilies on tortilla.
Sprinkle cheese on hamburger.
Roll up tortilla tightly and lay in dutch oven.
Repeat for all tortillas.
Spread any remaining sauce, hamburger, and cheese over tortillas in dutch oven.
Bake at 350 degrees for 30 minutes.
Serves: 4
Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.
It's very easy to double the recipe and make a second layer of enchiladas in the dutch oven - lay them crossways to the first layer.
Brown hamburger, crumbling into small pieces.
Add onion, taco seasoning, and water.
Stir five minutes, or until water is absorbed.
Pour hamburger into separate container.
Spread 2 tablespoons of enchilada sauce on tortilla.
Spoon 1/6 of hamburger onto tortilla.
Spread 1/6 of tomatoes and chilies on tortilla.
Sprinkle cheese on hamburger.
Roll up tortilla tightly and lay in dutch oven.
Repeat for all tortillas.
Spread any remaining sauce, hamburger, and cheese over tortillas in dutch oven.
Bake at 350 degrees for 30 minutes.
Serves: 4
Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.
It's very easy to double the recipe and make a second layer of enchiladas in the dutch oven - lay them crossways to the first layer.
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 Enchiladas!
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 Enchiladas!
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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