Dutch Oven Chicken cream cheese chili enchiladas- say that three times fast. Okay, maybe it’s not a tongue twister, but it is a lot of words! Just call these dinner, how about that?
With the recent rains and the burn bans being lifted I have been itching to use my Dutch oven. I love cream cheese enchiladas, but don’t have an jalapeños and that’s my go to. I poked around in my fridge and found some garlic chili sauce I bought for a different recipe that didn’t require the whole jar. The results were fantastic! Despite being chili sauce, the garlic tames the heat and gives a fantastic flavor. Bonus, I didn’t have to chop peppers! This may be my new go to for enchiladas.
Ingredients
-1.5-2 cups cooked, shredded chicken
-8 oz cream cheese
-2 Tablespoons garlic chili sauce
-4 burrito size tortillas
Topping
-shredded cheese
-picante sauce
Mix cream cheese in with chicken, and garlic chili sauce. Spoon mixtures into tortillas, roll. Place in greased Dutch oven, sprinkle with shredded cheese and add picante sauce to taste.
For campfire
- Place Dutch oven on a trivet/tripod slightly above fire, leave lid on.
- Allow to cook for 15-20 minutes until cheese has melted.
For Oven
- Preheat oven to 400.
- Bake with lid on for 10-15 minutes until cheese has melted.
