This is my favorite recipe for chicken enchiladas. This recipe excels as a dutch oven recipe, but if you don't have a dutch oven you can also bake it in a 9 1/2 x 11 baking dish in the oven. Dutch oven cooking is a lot of fun to do when you are camping or simply in your own backyard. It will make you feel homey and very pioneer-ish! Plus, nothing beats lifting up that dutch oven lid and inhaling the incredible smell of these bacon enchiladas. Since I love to make this dish year round, I often bake it in my oven as well. The only changes I made to this dish was adding a little shredded cheese to the filling to keep it moist and reducing the cream of chicken soup from 2 cans to one. This recipe is from Byron's Dutch Oven Recipes, check out his website for tips and prize-winning dutch oven recipes. If you feel like a Dutch oven dessert, try my previously posted Peach-Orange Dump Cobbler that can also be baked in the oven. Posted at Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table, Tuesday Tastes and Delicious Dishes.
Smoky Bacon Enchiladas
3 Tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic; minced
1/2 cup chopped black olives
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
1/2 - 1 cup shredded cheddar cheese
salt and pepper to taste
12 ten inch flour tortillas
1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste
3 cups shredded cheddar cheese
1 green onion, finely chopped
Preheat oven to 350, or if using a dutch oven pan, heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. Wipe the Dutch oven clean then re-oil generously.
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside. In a frying pan, add olive oil, onion, garlic and olives; cook until onions are soft. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.
Spoon 3/4 cup of the sauce into the bottom of the Dutch oven or 9 1/2 x11 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.
If using a baking pan, bake in 350 oven for 30 minutes or until hot and cheese is bubbly. If doing Dutch oven, cover and bake using 10 briquettes on the bottom and 16-18 briquettes on the top for 20 minutes.