🌯 Dutch Oven Enchiladas

Yum! Dutch Oven Enchiladas are a game-changer! They’re hearty, flavorful, and perfect for feeding a crowd. Plus, the Dutch oven helps everything stay tender and juicy while giving that perfect crisp on the top layer. Let’s get cooking!

🍽️ Dish Type: Main

🍴 Servings: 4–6

🕒 Total Time: 45 minutes

🌟 Flavor Profile: Savory, spicy, cheesy, and a little smoky

🍳 Cooking Method: Dutch oven or oven

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📝 Ingredients:

For the Enchiladas:

• 10–12 corn tortillas (or flour, if you prefer)
• 2 cups cooked chicken, shredded (or ground beef, pork, or beans for a vegetarian version)
• 1 can (10 oz) enchilada sauce (or homemade)
• 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup onion, diced
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chili powder (adjust for spice level)
• Salt and pepper, to taste
• 1 tbsp olive oil (for sautéing)

Optional Garnishes:

• Sour cream
• Chopped cilantro
• Lime wedges
• Sliced jalapeños
• Avocado slices

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🔥 Directions:

1. Preheat oven to 375°F (190°C).
2. Sauté the filling:
   In a pan, heat olive oil over medium heat. Add onions and sauté for 3–4 minutes until softened. Stir in the chicken (or other protein), cumin, garlic powder, chili powder, salt, and pepper. Cook for another 2–3 minutes until heated through. Remove from heat.
3. Prepare tortillas:
   Lightly warm the tortillas in a skillet or microwave to make them more pliable (this prevents them from tearing while rolling).
4. Assemble the enchiladas:
   Spread a thin layer of enchilada sauce at the bottom of the Dutch oven. Dip each tortilla in the sauce to coat, then spoon the chicken mixture and a little cheese onto the center. Roll the tortillas tightly and place them seam-side down in the Dutch oven.
5. Top it off:
   Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the cheese on top.
6. Bake:
   Cover with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Serve:
   Garnish with your choice of sour cream, cilantro, lime wedges, jalapeños, or avocado slices. Serve hot!

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✅ Tips:

• For extra crispiness: Broil for a couple of minutes at the end to get that golden top!
• Make ahead: Assemble everything ahead of time, then refrigerate until ready to bake.
• Add beans: Toss in black beans or refried beans for a heartier dish.
• Spicy: Add diced green chilies or jalapeños into the filling for extra heat.

🥄 How to Reheat Enchiladas in the Oven

1. Preheat your oven to 350°F (175°C).
2. Cover the enchiladas with foil. This helps retain moisture and prevents the tortillas from drying out.
3. Reheat for 20–25 minutes or until the enchiladas are heated through.
   • Tip: If they’re frozen, it may take around 45–60 minutes to reheat fully.
4. Check for doneness: The cheese should be bubbly and the center should be hot (you can check with a food thermometer — it should reach 165°F in the center).
5. Optional: In the last 5 minutes, remove the foil to allow the cheese to brown and crisp up a bit.

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For Extra Crispy Enchiladas:

• If you like your enchiladas with a bit of a crispy edge, broil them for 1–2 minutes at the end (watch carefully so they don’t burn!).

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