Sour Cream Chicken Enchiladas
Layers of flavor make this a perfect meal for a Dutch oven gathering or a big family get together. To make it even easier and save some time, you can buy cooked chicken. If you do, make sure to add the Chimayo chile seasoning to add a warm spice heat to the dish.
Servings Prep Time
8-10Hungry Friends 10minutes
Cook Time
60minutes
Servings Prep Time
8-10Hungry Friends 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Place a 12-inch camp Dutch oven over a pile of hot charcoal. Add vegetable oil to cover the bottom of the oven. Add diced onions. Stir to coat the onions in oil, then stir every 5 minutes and make sure to scrape up the yummy stuff sticking to the bottom. You will need to remove or add charcoal underneath the oven to adjust the heat to prevent burning but to keep it cooking so the onion caramelizes. Remove from heat when the onions are dark brown and sweet.
  2. While onions are caramelizing, season the chicken breasts with Chimayo chile, salt, and pepper.
  3. Grill or cook the chicken until the internal temperature is 165 degrees Fahrenheit. Let chicken rest for five minutes then cut into bite size pieces.
  4. Prepare sauce by mixing the green chile sauce with sour cream.
  5. Put together the enchiladas by placing a diced chicken, a spoon of caramelized onions, and shredded cheese in the center of a corn tortilla.
  6. Place the rolled enchilada seam-side down in a 16-inch camp Dutch oven.
  7. Pour sour cream green chile sauce over the rolled enchiladas. Use the back side of a large spoon to distribute the sauce evenly over the enchiladas.
  8. Sprinkle remaining shredded cheese across the top of the enchiladas.
  9. Bake enchiladas at 350 degrees Fahrenheit by making a ring of 14 hot charcoals underneath the oven…..
  10. and 19-20 hot charcoals around the lid of the oven.
  11. Bake for 30-40 minutes or until cheese is hot and bubbly and the center of the enchilada is hot. We added extra hot charcoal to the lid for the last five minutes to make the cheese brown up a bit.
  12. Serve with avocados, tomatoes, green onions, and lettuce.

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