dutch oven enchiladas

Chicken

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!

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

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.

Dinner

A light, aromatic curry soup made with coconut milk, tofu, and vegetables. Infused with lemongrass and Vietnamese spices for a fresh, healthy meal.

Air Fryer

Crispy chicken bites made simple in the air fryer. Serve with marinara for dipping if desired.

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