This is the cast iron combo cooker dutch oven I use and love. We made this enchilada recipe on a camping trip near Frisco, CO while friends we’re visiting. Pour the enchilada sauce into your oven dish and lay the four wraps, seam side down, on top of the sauce. On each tortilla, add some shredded, boiled chicken, a sprinkle of shredded cheese, and some olives. These enchiladas are saucy, cheesy, and absolutely one of my favorite dishes to make! We use cookies to provide you with a better service. And I’m dreaming of my n, Weekend hikes around Fort Collins! Keep scrolling down to the printable recipe card at the bottom for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page! A lightly spiced salad dish with seasonal roasted cauliflower and juicy pomegranate seeds. While I’m not, What’s your favorite drink while camping?☕️. Make the Base: Add 1 cup of the enchilada sauce and cream cheese to a skillet over medium heat. Place 2 to 3 tablespoons of cheese or your filling of choice down the middle. Preheat Oven: Preheat the oven to 350F. Please read my disclosure policy. Whether you are making cheese, beef, or chicken enchiladas, you add the filling in the same way. We were on a forest service road right outside of town. Yes of course! Add green chiles, cumin, garlic powder, and chili powder. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. A family-friendly recipe jam-packed with flavour, taken from The National Trust Family Cookbook by Claire Thomson. One of the few Mexican dishes that benefits from a knife and fork, Enchiladas are soft corn tortillas wrapped around tender chicken and baked in the oven in a rich and tangy tomato sauce. When ready to serve, let the enchiladas thaw overnight in the fridge and then take them out of the fridge for about an hour before baking (let them come to room temperature). These hefty dishes are a firm family favourite and everyone should leave the table feeling satisfied. You can reheat your chicken enchiladas in the microwave for 20-30 second intervals or you can reheat in the oven, covered, at 325F for 10 minutes or until heated through. These Chicken Enchiladas will soon become your new favorite recipe! You don’t want the enchiladas to explode. I’d like to see someone eat them with their hands to be honest, what a mess! Scoop about 1/4 cup of the chicken mixture onto a tortilla. You may be thinking, isn’t that basically a burrito? Jam-packed with flavour, this summery recipe is ideal for spicing up family dinners. (See below for reheating instructions). Place all the sauce ingredients into a blender and blitz until smooth. In another small pan, warm 2 cans of enchilada sauce, then dip the tortillas in the sauce, one at a time. Spread a small portion of the enchilada sauce at the bottom of the dutch oven. How to make chicken enchiladas. These Chicken Enchiladas are SO easy to make, they require very little effort to throw together and the flavor is unbelievable! Chop the carrot, onion and red pepper into small, equal sized pieces, and add into a large pot with the oil and sauté for five minutes. Keep in an airtight container and store in the fridge for. If you’ve already made your chicken enchiladas and want to freeze the leftovers, make sure they fully come down to room temperature before freezing! If you want to load up your enchiladas with some extra additions, there are a ton of great ingredients you can add! Cook for five minutes on a medium-high heat, stirring regularly until the chicken is all browned. Store in an airtight container. Keep in mind the more ingredients you do add, the more filling you’ll have! These enchiladas can be loaded with any filling of your choice to make some happy faces and full tummies. Your email address will not be published. If you've used a chicken or beef filling, top that with shredded cheese. The second difference between the two is that burritos can be a hand held food, you absolutely need to eat enchiladas with a fork because they are smothered in sauce. Feel free to use whatever toppings you’d like or keep them as is! Try these additions: It’s an easy dish to make your own, don’t be afraid to experiment! Store them in an airtight container in the freezer for 6-8 months. What's not to love? Well yes and NO. Spread a spoonful of the sautéed peppers and onions and black beans in each tortilla. This site uses Akismet to reduce spam. Add in the tomato puree and the chopped tomatoes and stir well. Add the chopped parsley and season to taste. I agree to subscribing to email updates on Jo Cooks. You can also subscribe without commenting. You can unsubscribe at any time by clicking the link in the footer of our emails. Delicious Home Cooked Meals That Everyone Craves. Packed FULL of tender, shredded chicken, yummy Monterey Jack cheese, and my homemade enchilada sauce.