AuthorSamuel DietzmannI first discovered it while a Scoutmaster. In the monthly newsletter they had a contest for best Dutch oven recipes, and this one won. I have modified it over the years, but it is basically the same.
Although this works in a standard oven, I have used it a lot for outdoor cooking, both for Scouts
and at SCA events. When cooking outdoors I use the Dimwhitty method. Essentially you need
6-8 coals underneath in the center, and 1 ring of coals at the outside edge of the top of you
dutch oven. Cook for 1 hour. As it is so easy to do I find it a great Friday night during set up
dinner.
You can get fully cooked chickens at Costco or most grocery stores. Just let them cool and pull
the meat off. Store it in a bag in your refrigerator or ice chest until ready to use. Likewise onions
can be cut up ahead of time.
Preheat oven to 400°F (205°C).
If using a standard Dutch oven you may want to line it with tin foil for easier clean up.
Do not use parchment paper as the enchilada sauce causes it to soften. If using an enamel lined Dutch oven you can skip this step (unless you are out camping, where doing dishes is slightly more difficult, then line anyway)
Coat the cooked chicken in the powdered ranch dressing.
You are essentially making layers, much like a lasagna.
a. Pour in a small amount of enchilada sauce
b. Place in corn tortillas. I find 1 whole one and 1 split in 2 covers the bottom of my Dutch oven
c. Layer down 1/4 - 1/3 of the chicken, onions, and olives
d. Cover completely in Cheese
e. Put down another layer of tortillas, then pour more Enchilada sauce
f. Repeat until you have used all the chicken
g. Add 1 more layer of tortillas and enchilada sauce
h. Add more cheese and any remaining onions and olives
Bake in oven for ~ 45 minutes with the lid on until the cheese is completely melted, everything is warm, and sauce is bubbling.
Serves 4. This recipe is easy to upscale if you have more people (or scouts). I have done up to 6-8 layers, but have found it takes much longer to get warm. So after 4-5 layers I will usually use a second Dutch oven.
Ingredients
Directions
Preheat oven to 400°F (205°C).
If using a standard Dutch oven you may want to line it with tin foil for easier clean up.
Do not use parchment paper as the enchilada sauce causes it to soften. If using an enamel lined Dutch oven you can skip this step (unless you are out camping, where doing dishes is slightly more difficult, then line anyway)
Coat the cooked chicken in the powdered ranch dressing.
You are essentially making layers, much like a lasagna.
a. Pour in a small amount of enchilada sauce
b. Place in corn tortillas. I find 1 whole one and 1 split in 2 covers the bottom of my Dutch oven
c. Layer down 1/4 - 1/3 of the chicken, onions, and olives
d. Cover completely in Cheese
e. Put down another layer of tortillas, then pour more Enchilada sauce
f. Repeat until you have used all the chicken
g. Add 1 more layer of tortillas and enchilada sauce
h. Add more cheese and any remaining onions and olives
Bake in oven for ~ 45 minutes with the lid on until the cheese is completely melted, everything is warm, and sauce is bubbling.
Serves 4. This recipe is easy to upscale if you have more people (or scouts). I have done up to 6-8 layers, but have found it takes much longer to get warm. So after 4-5 layers I will usually use a second Dutch oven.
