Chicken Enchiladas -dutch Oven-

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 12 (10 inch) flour tortillas
• 3 tablespoons olive oil
• 1 yellow onion, large, quartered and thinly sliced
• 4 garlic cloves, minced
• 1/2 cup black olives, chopped or sliced
• 5 cups cooked chicken breasts, shredded
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt and pepper
• 2 -10 1/2 ounces cream of chicken soup
• 1 1/4 cups sour cream
• 1 (4 ounce) can diced green chilies
• 3 garlic cloves, minced
• 1/2 cup bacon, cooked and crumbled
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• salt & pepper
• 3 cups colby-monterey jack cheese, shredded
• 1 green onion, finely chopped

Recipe

• 1 in a medium sized bowl combine all sauce ing. and mix well.
• 2 heat a 12" dutch oven using 16-18 briquettes on bottom until hot.
• 3 to hot oven add olive oil, onion, garlic and olives.
• 4 cook unitl onions are soft.
• 5 remove to a large mixing bowl.
• 6 to mixture add chicken, chili powder, cumin, s & p and 3/4 cup prepared sauce, mix.
• 7 wipe dutch oven clean then re-oil generously.
• 8 spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly.
• 9 if camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible.
• 10 if not just pop in microwave for a few seconds.
• 11 spoon 1/2 c of the chicken filling down the center of each tortilla.
• 12 fold in the ends and roll up the tortillas.
• 13 place seam side down in the dutch oven.
• 14 spoon remaining sauce over the top.
• 15 top with cheese and green onions.
• 16 cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.