Dutch oven Stacked Enchiladas

If you're looking for a Dutch oven dish that can feed a crowd, is easy to make and extremely flexible, then my Dutch oven stacked enchilada recipe is perfect. It's not an original recipe, I don't even know where I first saw this but the idea stuck in my head and I decided to throw a bunch of stuff together one day and this is the result. A classic Mexican recipe loaded with all the goodies you like makes for a perfect Dutch oven meal.

Dutch oven stacked enchiladas is such a flexible recipe that you could substitute or add any ingredients that your culinary creativity or refrigerator inspire you to add. Spicy or mild, hot or not, six ingredients or a dozen, it's entirely up to you. Certainly it's a perfect recipe for camping, hunting, fishing, backyard cooking or even a Dutch oven gathering.

This recipe was a big hit at my last Dutch oven class, receiving unanimous thumbs-up due to taste and simplicity. Just add some fresh corn and some Spanish rice as side dishes you have a Dutch oven a favorite on your hands.

One of the things you might notice is my cooking table. I have often said that a Weber kettle makes for a great Dutch oven cooking table and you can see that by adding a simple galvanized garbage can lid to the grate creates a stable platform to cook on.

OK, lets get cooking!

Ingredients

12 inch Camp Chef Dutch oven

2-pounds ground beef or ground turkey

1- large onion chopped

1-package yellow or white corn tortillas

2- small cans diced chilies

1-large can enchilada sauce

1-8 ounce can sliced olives

2-packages of taco seasoning mix

4-cups of shredded Mexican mix cheese

Preparation

Prepare 24 briquettes; place at least 18 briquettes under your 12-inch Camp Chef Dutch oven to prepare for browning. Place chopped onions in Dutch oven, stirring frequently, when they are half way to tender age or ground beef or turkey and brown until thoroughly cooked. Add your taco seasoning mix and stir thoroughly. Remove meat and onions from Dutch oven to drain.

Remove bottom briquettes until only eight remain then place 16 briquettes on top of your lid.

Now it is time to start layering your stacked enchilada. Take one or two heaping scoop full’s one third of meat and spread on bottom of Dutch oven; keeping in mind that you will be making about three layers. Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat. Cover this with 5 to 6 of your corn tortillas and then cover your tortillas with one third of your cheese. Simply repeat this until all of your ingredients are in a Dutch oven.

Now it is simply a matter of cooking the Dutch oven stacked enchiladas until done, approximately 30 minutes.

I think you can see how versatile as recipe can become. You could add jalapenos, beans, corn, tomatoes and on and on. Just make sure you take a minute to drop me a line and let me know what you made of your creation.

 To see my complete photo journey of this recipe go to: Flickr.com/Cooking-Outdoors

 Gary