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Simple Cast Iron Dutch Oven Chicken Enchiladas!


Have a Mexican fiesta at the campsite with one of our favorite Dutch oven camping recipes! These yummy cast iron Dutch oven chicken enchiladas are a fun dinner. We also like to start this meal with our guacamole camping snack and a cold beverage.

Dutch Oven Enchiladas by CampingForFoodies

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Cooking Methods & Equipment

This is one of our versatile camping dinner recipes that can be made using lots of different heat sources.

If you are making this meal as one of our campfire recipes, you’ll need about 25 campfire coals or charcoal briquettes to bake this dinner at 350 degrees.

I recommend a standard 12-inch cast iron Dutch oven for this meal.


How To Make Dutch Oven Enchiladas At The Campsite

Step 1. Prep the veggies

Being one of our easy camping meals, there is not a lot of prep work for this recipe. You just need to chop half of an onion and a small bunch of cilantro.

Camping Flexible Cutting MatsCamping Flexible Cutting MatsCamping Flexible Cutting Mats

 

Step 2. Mix the filling

This recipe starts with cooked
shredded chicken
that you mix with a canned
green enchilada sauce, onion
and some shredded
cheddar cheese
.

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Step 3. Roll the tortillas

You will be dividing the chicken mixture between the tortillas and rolling them up to hold the filling.

Chicken Enchiladas Dutch Oven Camping Recipe by CampingForFoodies features 4 tortillas laying flat on a work area with a mixture of shredded chicken, cheddar cheese, chopped onion and green enchilada sauce piled in the center of each tortilla ready to be rolled and baked at the campsite with text over the image reading chicken enchiladas Dutch oven camping recipe.

Spoon a portion of the meat mixture on one tortilla and continue with remaining meat until the portions are evenly divided across the layer of tortillas.

Step 4. Preheat and prepare the oven

This recipe is baked at 350 degrees, if you are using a different sized Dutch oven, check our Dutch oven temperature chart to see how many coals you need to maintain the proper temperature.

You will need to spray the bottom and sides of the oven with cooking spray before adding the ingredients to the pot.

Step 5. Add the sauce and enchiladas to the oven

Now it is time to add some of the red enchilada sauce to the bottom of the oven, then add the rolled enchiladas and top with the remaining sauce.

Dutch Oven Chicken Enchiladas Camping Recipe by CampingForFoodies features rolled tortillas filled with chicken and topped with red enchilada sauce sitting in a cast iron camp Dutch oven ready to be baked alongside a basket of burning charcoal that is glowing red, orange and grey that will produce the heat to bake this meal in the outdoors with text over the image that reads Dutch oven chicken enchiladas.

Step 6. Cover and bake

These chicken enchiladas are already fully cooked so you are
just heating all of the ingredients together.

It will take about 35 minutes for them to be heated through.

Camp Cooking Tip: In order to evenly bake these enchiladas, you’ll need to rotate the Dutch oven and lid 1/4 turns in opposite directions every 10 minutes or so.

Baked meals make particularly wonderful winter camping recipes that keep you warm when the air temperatures get cold.

Step 7. Melt the cheese

Now it is time to create the gooey, cheese top.

Sprinkle the remaining cheddar cheese over the enchiladas
and bake them a few more minutes until the cheese melts.

Then you need to remove the Dutch oven from the heat and let the enchiladas set for a bit so they firm up before you serve them.

Cast Iron Dutch Oven Chicken Enchiladas by CampingForFoodies features a camp Dutch oven with baked chicken enchiladas in a red sauce covered with a golden yellow melted cheddar cheese and topped with bright green chopped cilantro all ready to be served at the campsite along with a cast iron Dutch oven lid in the background setting on a charcoal chimney and grey ash covered charcoals on the lid with text over the image that reads chicken enchiladas.

Step 8. Add toppings and serve

Just before you are ready to serve your hungry campers, top the enchiladas with cilantro and sour cream. Enjoy.

Chicken Enchiladas Cast Iron Dutch Oven Camping Recipe by CampingForFoodies features a golden brown chicken enchilada topped with melted gooey cheddar cheese, chopped cilantro and sour cream on a blue camping plate with green and red hot peppers on the side and a cast iron Dutch oven lid in the background topped with ash and burned charcoal briquettes, with the meal ready to be served at the campsite with text over the image reading chicken enchiladas.

Cilantro is a great addition to our Dutch oven Latin campfire chicken recipe too!


Pairings

When I’m serving Dutch oven enchiladas or an enchilada casserole, I like to serve refried black beans on the side along with spicy green chiles for those who want to add extra peppers to their meal.

If I’m serving a large group, I start with appetizers to stretch the main course. My Sweet Onion Salsa Recipe is so fresh and is perfect with chips made from corn tortillas.

My Dutch Oven Nachos are so yummy with refried beans, fire roasted tomatoes, black olives, diced green chilies and cheddar cheese. You can make them heartier by adding some ground beef.


Print This Recipe

Dutch Oven Enchiladas by CampingForFoodies features a black cast iron camp Dutch oven filled with chicken enchiladas baked in red sauce, topped with golden melted cheddar cheese and bright green chopped fresh cilantro.

Cast Iron Dutch Oven Chicken Enchiladas Camping Recipe

Kim Hanna

Camping For Foodies Dinner Camping Recipes: This easy Cast Iron Dutch Oven Chicken Enchiladas Camping Recipe uses pre-cooked shredded chicken you make in advance.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dinner Camping Recipes

Cuisine Mexican

Servings 6 Servings

Calories 698 kcal

  • 2 cups cooked shredded chicken
  • 1 (10 oz) can green enchilada sauce
  • 1 (10 oz) can red enchilada sauce
  • 1/2 medium onion diced
  • 2 cups shredded cheddar cheese divided
  • 6 flour tortillas about 7-inch soft taco size
  • 1 small bunch fresh cilantro chopped
  • 1/2 cup sour cream optional
  • Cooking spray

Prevent your screen from going dark

  • Prep the veggies as directed.

  • In a medium bowl, mix the chicken, green enchilada sauce, onion and 1 cup of the cheddar cheese.

  • Pre-heat a 12-inch cast iron camp Dutch oven to 350 degrees (25 coals total: 17 top/8 bottom).

  • Evenly split the chicken mixture on the tortillas and roll them up.

  • Spray the bottom and sides of your Dutch oven with cooking spray.

  • Pour 1/4 of the red enchilada sauce in the bottom of the Dutch oven.

  • Lay the rolled tortillas in the sauce in the oven with the seam side down.

  • Pour the remaining red enchilada sauce over the top of the enchiladas.

  • Cover the Dutch oven with its lid (and coals) and bake for 35-40 minutes until the enchiladas are heated through. Turn oven and lid 1/4 turn in opposite directions every 10-15 minutes for even baking.

  • Remove the cover and sprinkle the remaining 1 cup cheddar cheese over the enchiladas.

  • Replace the lid (with coals) and continue baking (about 5 minutes) until the cheese melts.

  • Remove the Dutch oven from the heat and remove the coals from the lid; let stand (covered but without coals) 5 minutes to firm the enchiladas.

  • Remove the Dutch oven lid and top with cilantro.

  • Serve topped with sour cream, if desired.

Serving: 1gCalories: 698kcalCarbohydrates: 56gProtein: 39gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 124mgSodium: 1820mgFiber: 5gSugar: 9g


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