Seeing as how today is Cinco de Mayo, I thought another enchilada recipe was in order. This recipe for Chicken Enchilada Skillet from Hunt's is so good you may never go back to rolling enchiladas again. A terrific camping recipe and if you're a vegetarian, substitute the chicken with drained canned black beans and corn. As the mixture cooks, the tortillas absorb the sauce and become melt in your mouth tender. I baked this in my 10 inch dutch oven with 10 coals around the base of the oven and 22 on the lid. Give it a stir after 15 minutes then finish it off with another handful of cheese. So light and fluffy, I think you'll be pleasantly surprised by this simple Tex Mex one-pot dish.
Chicken Enchilada Skillet
12 corn tortillas, cut or torn into bite-sized pieces
3 cups shredded, cooked chicken
1 10 oz. can RoTel diced tomatoes and green chilies, undrained
1 10 oz. can enchilada sauce
1 8 oz. can tomato sauce, no salt added
1 1/2 cups shredded Cheddar and Monteray Jack blend cheese, divided
Lightly oil or spray dutch oven.
In large bowl combine chicken, tortilla pieces, undrained RoTel tomatoes, enchilada sauce, tomato sauce and 1 cup of Cheddar Jack cheese; mix well.
Spoon tortilla mixture into prepared dutch oven.
Bake at 350 degrees for 25-30 minutes, stirring halfway.
Sprinkle with remaining 1/2 cup of cheese; cover and continue cooking for 5 minutes or until cheese has melted.
Makes 6 1 cup servings.
Garnish with chopped scallions and sour cream.
|Mix all ingredients with 1 cup of cheese then spoon into your dutch oven.|