Dutch Oven Enchiladas (Campfire Style)
Equipment
- - 12-inch Dutch oven
- - Parchment or wax paper
- - Charcoal coals
Ingredients
- - Corn or flour tortillas
- - Red enchilada sauce
- - Green enchilada sauce
- - 2–3 cups shredded chicken beef, chorizo, or cheese
- - 2–3 cups Mexican melting cheese
- - Optional: onions jalapeños, beans
Instructions
- Line Dutch oven with parchment or wax paper.
- Assemble enchiladas with desired fillings. Roll and place seam-side down.
- Pour sauce over the top and add Mexican melting cheese.
- Bake with 8–10 coals under and 14–16 on top for 20–30 minutes.
- Serve hot.
Notes
- Use Mexican melting cheese for best results.
- Rotate oven every 10 minutes to avoid burning.
- Rotate oven every 10 minutes to avoid burning.