Turkey Cranberry Enchiladas

     It's turkey time again and I couldn't be happier.  This enchilada recipe from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers.  In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.
 
Turkey Cranberry Enchiladas
2 1/2 cups shredded cooked turkey
1 16 oz can whole cranberry sauce, divided
1 15 oz can black beans, rinsed and drained
1 1/2 cups bottled salsa, divided
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided
1/2 cup dairy sour cream
3 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
8 7-8 inch flour tortillas
1 tsp bottled hot pepper sauce

     Lightly oil or spray 12 inch or larger dutch oven.
     For filling:  In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.
     Spoon about 2/3 cup filling on each tortilla.
     Roll up tortillas around filling.
     Place tortillas, seam side down, side by side in prepared oven.
     For sauce:  In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.
     Spoon sauce over filled tortillas.
     Bake at 350 degrees for 45 minutes.
     Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.
     Sprinkle with additional cilantro and scallions.
     Makes 4-6 servings.

Place filled tortillas seam side down in prepared dutch
oven then cover with sauce

Bake at 350 degrees for 45 minutes

Sprinkle with cheese and continue cooking for
5 minutes or until cheese has melted

So long hot turkey sandwiches, hello enchiladas

Tex Mex Creamy Chicken Casserole

     I found this little gem of a recipe on the Country Crock website.  It's cheesy, flavored with lots of corn and chilies and can be assembled in a matter of minutes.  In my 10 inch dutch oven, it baked for a total of 35 minutes with 10 coals in a ring around the base of the oven with 18 on the lid.  Garnish with sour cream, more cilantro and even chopped scallions for a filling, one pot camper's gourmet dinner. 

Tex Mex Creamy Chicken Casserole
1/4 cup butter OR margarine, melted
2 cups shredded, cooked chicken
1 14.75 oz can creamed corn
1 10 oz can diced tomatoes with green chilies (Ro-Tel)
1 1/2 cups shredded Cheddar cheese, divided
3 Tblsp chopped fresh cilantro
8 corn tortillas

     Lightly oil or spray 10 inch dutch oven.
     Combine melted butter, chicken, corn, tomatoes, 3/4 cup cheese and cilantro in large bowl.
     Layer 4 tortillas in bottom of dutch oven, cut several of the tortillas in half if necessary to fit oven.
     Top with half of the chicken mixture.
     Repeat layer with remaining tortillas and chicken mixture.
     Bake at 375 degrees for 25-30 minutes or until hot and bubbling.
     Sprinkle with remaining cheese and continue baking for 5-10 minutes or until cheese has melted.
     Allow to rest for 15 minutes before serving.
     Top with sour cream and more cilantro if desired.
     Makes 4-6 servings.

Layer corn tortillas and chicken mixture in well
oiled dutch oven

Bake at 375 degrees for 25-30 minutes then top with cheese

Bake for 5-10 more minutes or until cheese has melted

A new campground classic

Green Chile Chicken Enchiladas

     Just in time for your Cinco de Mayo celebration, these Green Chile Chicken Enchiladas from Sargento are creamy, filling and very easy to make.  I tucked 7 enchiladas into my 12 inch oven, with 12 briquettes in a ring around the bottom and 24 on the lid, in 20 minutes they were bubbling, heated through and ready for their final topping of cheese.  If you like artichokes you'll really fall for their tangy and unusual flavor.  On the mild side and oozing with cheese, this is a great all round Tex Mex dutch oven dinner. 

Green Chile Chicken Enchiladas
2 cups 4 Cheese Mexican shredded cheese, divided
1 cup cooked, shredded chicken
1/2 cup canned artichoke hearts (not marinated), roughly chopped
1 4 oz. can chopped green chilies, undrained
2 green onions, sliced
1 10 oz. can green enchilada sauce, divided
8 6 inch flour tortillas
Sour cream

     Lightly oil or spray dutch oven.
     Mix together 1 1/2 cups shredded cheese, chicken, artichokes, chilies, onions and 2 Tblsp enchilada sauce.
     Fill each tortilla with about 1/2 cup cheese mixture, roll up tightly.
     Place seam-side down in prepared dutch oven.
     Pour remaining enchilada sauce over tortillas.
     Bake  at 350 degrees for 20 minutes or until sauce is bubbling and enchiladas are heated through.
     Sprinkle with remaining cheese; heat for 5 more minutes or until cheese has melted.
     Serve with sour cream.

Place filled enchiladas side by side in 12 inch dutch oven,
cover with green enchilada sauce

Bake at 350 degrees for 20 minutes, or until bubbling,
then top with cheese

Bake for 5 minutes more, or until cheese has melted

Very creamy and mild

Chicken Enchilada Skillet

      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.

Bake at 350 degrees for 25-30 minutes then top with cheese

Cook until cheese has melted

Amazingly good for something so simple

Kate's Sour Cream Enchiladas

     Since it has been raining almost every day here this week and on the only dry day we had, our kitchen sink became clogged and I had to wait all day for a plumber, I am posting a recipe that I first tried last year.  This recipe for Kate's Sour Cream Enchiladas comes from the pdf cookbook Campfire Dutch Oven Cooking, it's a book of recipes compiled from 16 years of Alaska's Becoming an Outdoor Woman classes.  If you have a chance, be sure to download it and save it to your hard drive, it contains some excellent recipes.  I made these enchiladas with a combination of Mozzarella and Cheddar cheeses and substituted the canned chicken with 3 cups of shredded, pre-cooked, rotisserie chicken. They baked in my 12 inch oven with 12 coals in a ring around the bottom and about 24 on the lid.  The sour cream filling bakes down into the enchiladas and keeps them from drying out and sticking to your dutch oven.  Creamy and delicious, it is easy to see why the students in the Outdoor Woman classes have made this their favorite recipe.

Kate's Sour Cream Chicken Enchiladas
8 large flour tortillas
2 cups sour cream
2 cups cottage cheese
3 cups shredded Mozzarella, 1 cup reserved for topping
1 small onion OR 4-5 scallions, diced
1 4 oz. can diced green chilies, drained
1 can cream of chicken soup
1 large can of chicken OR 3 cups shredded, cooked chicken

     Lightly oil or spray 12 inch dutch oven.
     In a large bowl, combine sour cream, cottage cheese, chicken, chicken soup, diced green chilies, chopped onion and Mozzarella cheese; mix well.
     Spoon the filling into tortillas, reserving approximately one-third to pour over tortillas.
     Fill tortillas and place side by side in prepared oven.
     Spread the reserved portion of the filling over the enchiladas.
     Bake at 350 degrees for 35-40 minutes or until bubbling.
     Sprinkle with remaining cheese and bake for 10 minutes more or cheese has melted and browned.
     Makes 4 servings.
     Note: If you're in a hurry, simply shred the tortillas into the mixture and stir everything together. Pour it all into the Dutch Oven, top with Mozzarella and bake until bubbling and a golden brown crust has formed.

Fill flour tortillas and place in your prepared oven

Spread with remaining filling mixture

Bake for 35 minutes at 350 degrees then sprinkle with 1 cup cheese

Super creamy and moist

Buffalo Chicken Enchiladas with Creamy Ranch Sauce

     This recipe for Buffalo Chicken Enchiladas with Creamy Ranch Sauce from Pillsbury is bound to put a smile on the face of Buffalo Chicken lovers everywhere.  Creamy, cheesy and with enough heat to warm you all the way through, they're a snap to make and kids will love them.  They baked in my 12 inch dutch oven with 12 coals in a ring around the bottom and 24-26 briquettes on the lid.  I added a sprinkling of blue cheese with the chicken to really round out the flavor.  I forgot to buy the green onions but added some chopped red onion instead and they were equally as good.  Serve with celery sticks for an easy and filling campfire dinner.

Buffalo Chicken Enchiladas with Creamy Ranch Sauce
1 10 3/4 oz. can condensed cream of chicken soup
1 cup purchased sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
3/4 cup purchased buffalo wing sauce
8 7-8 inch flour tortillas
3 cups shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     In medium bowl, mix soup, dip and 1/3 of green onions.
     In large bowl, mix chicken and buffalo wing sauce until well combined.
     Spoon 2-3 Tblsp soup mixture down center of each tortilla; set remaining mixture aside.
     Reserve 1 cup cheese for garnish.
     Top each tortilla with about 1/3 cup chicken mixture and 1/4 cup cheese.
     Roll tortillas over filling; place seam side down in prepared dutch oven.
     Spoon remaining soup mixture over filled tortillas.
     Bake for 30 minutes at 350 degrees or until hot and bubbly.
     Sprinkle with remaining 1 cup cheese and remaining onions; bake for 5 minutes or until cheese has melted.
     Makes 8 enchiladas.

Spoon soup mixture over rolled tortillas

Bake at 350 degrees for 30 minutes or until hot and bubbly then top with cheese

Like a Buffalo Wing wrapped in a creamy tortilla

Creamy Chicken Enchiladas

     This recipe for Creamy Chicken Enchiladas is another quick and easy dinner, in the time it takes you to light your coals you can assemble this luscious and cheesy dish.  Heat the cream cheese, Rotel tomatoes and chicken, roll the tortillas, cover with whipping cream and bake.  Six burrito sized tortillas just fit in my 12 inch oven, use the taco sized ones if you want to squeeze them in your smaller oven.  I heated them with 10 coals in a ring around the bottom and 22 on the top.  Cut into one of these creamy, rich enchiladas and watch the cheese ooze onto your plate.

Creamy Chicken Enchiladas
1 10 oz. can Rotel Diced Tomatoes and Green Chilies, well drained
1 8 oz. package cream cheese, cut into cubes
3 cups diced, cooked chicken
6 flour tortillas
2 cups shredded Monterey Jack cheese
1 cup whipping cream
Chopped scallions for garnish

     Lightly oil or spray 12 inch dutch oven.
     Melt butter in large skillet over medium heat. 
     Add Rotel tomatoes and cook, stirring for several minutes.
     Add cream cheese and chicken; stir constantly until cheese has melted and mixture is smooth.  Remove from heat.
     Spoon 3-4 tablespoons of mixture onto each flour tortilla; roll up and place seam side down in bottom of dutch oven.
     Pour whipping cream evenly over tortillas.
     Bake at 350 degrees for 20-25 minutes.  Sprinkle with Monterey Jack cheese; cover and cook for 10 minutes more or until cheese has melted and enchiladas are cooked through.
     Garnish with chopped scallions.  Serves 3-6.

Pour cream over filled tortillas

Top with cheese during last 10 minutes of cooking time

Super creamy and loaded with cheese

Chicken Enchiladas Suizas

     These Enchiladas Suizas or Swiss-style Enchiladas are rich, creamy and loaded with flavor.  The roasted red pepper and cilantro jump out at you with every bite.  The corn tortillas can be a bit tricky to roll, they tend to crack if they are not warmed to the right temperature.  If you are unable to warm them beforehand, try using flour tortillas instead.  Make them in your 10 inch oven with 8 coals in a circle around the bottom and 16-18 on top.  The nutty, rich flavor of the cheese makes these enchiladas a sure winner.  From The New Woman's Day Cookbook; Simple Recipes for Every Occasion.

Chicken Enchiladas Suizas
8 corn tortillas
1 1/4 cups red or green salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro
2 cups diced cooked chicken or turkey
2 cups shredded Swiss cheese
7 oz. jar roasted red peppers, drained and sliced
Garnish: diced tomato and sliced scallions

     Lightly oil or spray 10 inch dutch oven.
     Mix salsa, sour cream and cilantro in a medium bowl.  Spread 1/2 cup over bottom of dutch oven. 
     In another bowl, mix chicken, 1 cup cheese and the roasted peppers.
     Heat tortillas in microwave or oven before rolling.
     Spoon scant 1/2 cup chicken mixture down center of each tortilla.  Roll up; place seam side down in baking dish.  Pour remaining salsa mixture over top.
     Bake at 400 degrees for 15 minutes or until bubbly.  Top with remaining cup of Swiss cheese and bake for 10 minutes more or until cheese has melted.  Serves 4-5.

Low-fat sour cream, cilantro and salsa top corn enchiladas

Add cheese during last 10 minutes of cooking time

A great flavor combination

Easy Chicken and Cheese Enchiladas

     There certainly are more authentic enchilada recipes out there but this easy, creamy version is made for dutch oven cooking.  Once again it's a great way to use up any leftover rotisserie chicken and it calls for ingredients you may already have in your pantry.  Six flour tortillas fit into my 10 inch oven perfectly, the sour cream, salsa mixture melts down and keeps the enchiladas from drying out. Bake them with 10 coals in a ring on the bottom and 14-16 on top. Melt some cheese over them a few minutes before they're ready and garnish with chopped scallions, tomato and a spoonful of sour cream.  Try this recipe with canned chicken when cooking at your campsite.  From Campbell's Kitchen.  Serves 3-6.

Easy Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace Picante Sauce or salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese plus extra for topping
6 flour tortillas
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

     Lightly spray or oil 10 inch dutch oven.
     Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
     Stir 1 cup soup mixture, chicken and cheese in a large bowl.
     Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side down in dutch oven.  Pour the remaining soup mixture over the filled tortillas. 
     Cover and bake for 25-30 minutes or until hot and bubbling.  Add a handful of shredded cheese during the last 5 minutes of cooking time.

Stuffed enchiladas tucked into a 10 inch oven

Ready for the coals

Hot and cheesey

Creamy goodness wrapped in a soft tortilla