Dutch Oven Enchiladas
For some reason the enchilada intimidates people, and to them I say: you’re probably overthinking it. This recipe is made with a few easy staples, can be put together quickly, and all you need is a Dutch Oven to cook it!
Tools:
Knife and cutting board for prep
Dutch Oven
Like I said that’s all you really need; always be sure you are moving the pot on and off the fire safely.
Garnishes and sides:
Cilantro
Lime
Sour Cream
Salsa
Additional Cheese
Refried beans
Lettuce
Rice
Ingredients:
2 tbsp neutral oil (grapeseed, canola, avocado)
1 red bell pepper, cut into strips
½ red or white onion, cut in strips
2-4 cloves of garlic, minced
1 tbsp cumin (you can add additional spices like chili powders and oregano to taste if you want different flavors)
2 tsp salt
14 oz can enchilada sauce
1 cup shredded cheese (I recommend a blend of mozzarella and cheddar)
1 cup cooked black beans (optional)
4-6 large (8”) flour tortillas
*You can add additional protein by including chopped, cooked shrimp or shredded chicken, beef, or pork.
Pre Trip Prep!
You can cut down on the cooking work as well as kitchen utensil packing by making the enchilada filling ahead of time.
Directions:
- Get your fire hot so you have embers to cook with or prepare your coals.
- Add the oil to the Dutch oven, sauté the peppers until they just start to soften and add the onions. Sauté until the onions are soft and translucent. Add garlic, cumin, salt, and optional cooked protein and sauté until fragrant, about 30 seconds. You don’t want to burn the spices here!
- Remove pot from heat and transfer the filling to another dish so the Dutch oven is ready to fill with enchiladas.
- Add ½ cup of enchilada sauce to the bottom of the Dutch oven to coat it.
- To build the enchiladas, place the filling in a line down the center of the tortilla, add a few spoonful’s of black beans (optional) and roll up with the sides tucked in. Place in the Dutch oven seam side down and repeat. This recipe will make 4-6 enchiladas depending on the size of your oven and how much filling you use for each.
- Cover the enchiladas with the remaining sauce and top with cheese.
- Place the lid on top and return to the fire over indirect heat (a grill grate or tripod works great for this)
- Cook for about 10 minutes depending on the heat of your fire, until the cheese has melted and the sauce bubbles. Remember, at this point your filling should be entirely cooked and heated through!
- Serve with your choice of toppings and enjoy!
Note: Cooked veggies and meat (aside from shrimp/fish) can be stored in the fridge for 2-3 days safely if you are pre-making the filling. Remember certain food safety standards will differ on store time of cooked food.
(Adapted from Fresh Off the Grid www.freshoffthegrid.com)