This dutch oven enchilada casserole is one of our favorite meals, whether we’re preparing it while camping or as a quick and easy weeknight dinner at home. It’s faster and easier to make than traditional enchiladas because you’re simply layering the tortillas and the filling ingredients instead of rolling them up. This gives you much more cooking room in your dutch oven and saves a lot of time! With endless ingredient options, this enchilada casserole can easily be made gluten-free, dairy-free, or vegetarian to suit anyone’s taste.

This recipe uses charcoal briquettes as the primary cooking method. Make sure to download and print this Dutch Oven Charcoal Temperature Chart to easily and accurately know how many charcoal briquettes you’ll need and where to place them around the dutch oven.

If you’re not sure how to use a chimney starter, check out this informative article: How To Use A Charcoal Chimney Starter. Chimney starters make lighting charcoal so much faster and easier! I never use charcoal without mine.

Equipment

Ingredients

  • 12 (5 or 6-inch) Tortillas: corn or flour; can use gluten-free
  • 3 cups Shredded Chicken Breast (or use beef, pork, or sauteed fajita veggies as enchilada filling)
  • 1 28 oz can Red Enchilada Sauce (check ingredients if choosing gluten-free)
  • 1 15 oz can Black or Pinto Beans
  • 1 4 oz can Diced Green Chiles
  • 1 8 oz bag Monterey Jack or Mexican Blend Cheese (can use dairy-free / vegan “cheese”)
  • Optional Garnishes: olives, sour cream, pico de gallo, jalapenos, green onions, cilantro, avocado

Cooking Instructions

Pre-Camping Prep:

  1. Cook and shred the chicken breast at home. I prefer to boil the chicken, slow cook it in a crockpot, or use a pre-cooked rotisserie chicken.
  2. Mix 1 cup enchilada sauce with the shredded chicken and place in a plastic bag or container to save time when prepping the enchilada casserole while camping.
  3. Open and drain the cans of beans and green chiles. Transfer them to small containers or plastic bags to pack for camping.

Prepare Cooking Heat Source:

Outdoors, this dish is best cooked over charcoal briquettes (instead of a campfire) for better heat control. It can also be cooked in the dutch oven on a grill with a lid at 375 degrees for 30-40 mins.

Place the appropriate number of charcoal briquettes to achieve 375 degrees in a chimney starter and light them. You’ll have about 10 minutes to prepare the enchilada casserole from the time you light the chimney starter until the coals will be ready to use. Download the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you’ll need to use.

a smoking charcoal chimney starter on a fire pit grate

Assemble and Cook:

1. Spread ½ cup enchilada sauce over the bottom of the dutch oven. Layer 3 tortillas over the sauce. Break tortillas in half as needed to make sure the bottom of the pot is covered.

Enchilada sauce covering bottom of dutch oven
Halved tortillas covering enchilada sauce and bottom of dutch oven

2. Layer 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.

Layered tortillas, chicken, green chiles, beans, cheese, and enchilada sauce in dutch oven

3. Place a second layer of tortillas on top and layer another 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.

4. Place a third layer of tortillas on top and layer 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.

Layered tortilla halves on top of enchilada filling in dutch oven
Layered tortillas, chicken, green chiles, beans, cheese, and enchilada sauce in dutch oven

5. Place the final layer of tortillas over the top and spread the remaining ½ cup of enchilada sauce over them. Sprinkle the remaining cheese over the top. Place the lid on the dutch oven.

Prepared dutch oven enchilada casserole ready to be cooked

6. Heat the dutch oven to 375 degrees by placing the appropriate number of charcoal briquettes under the dutch oven and on top of the lid. Cook for 30-40 mins, or until the cheese is melted.

Hot charcoal on a brick prepared to go under a dutch oven
Dutch oven with hot charcoal on lid

7. Carefully remove the dutch oven from the coals. Remove the lid using a lid lifter tool and let cool for 5-10 mins.

Removing hot dutch oven lid with a lid lifter tool

8. Add desired garnishes, such as olives, jalapenos, sour cream, pico de gallo, onions, cilantro, and avocado. Enjoy your delicious dutch oven enchilada casserole!

Dutch oven enchilada casserole

Recipe Card

Dutch Oven Enchilada Casserole {with Gluten and Dairy-Free Options}

This super-simple enchilada casserole is easy to make in a dutch oven while camping or in a casserole dish at home. Prep ingredients at home before your camping trip and have dinner assembled and cooking over hot coals in minutes. Dutch oven enchilada casserole can easily be made gluten-free, dairy-free, or vegetarian. Layers of melty cheese and endless ingredient options will make this dish a family favorite!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Mexican
Servings 0 6-8

Equipment

  • 10 or 12-inch Camp Dutch Oven
  • Long-handled tongs and heat-resistant gloves
  • Charcoal briquettes (not instant-light)
  • Charcoal chimney starter (highly recommended)
  • Fire starters or old newspaper for charcoal chimney
  • Matches or a lighter

Ingredients
  

  • 12 5 or 6-inch Tortillas (corn or flour; can use gluten-free)
  • 3 cups Shredded Chicken Breast (or use beef, pork, or fajita veggies)
  • 1 28 oz can Red Enchilada Sauce
  • 1 15 oz can Black or Pinto Beans
  • 1 4 oz can Diced Green Chiles
  • 1 8 oz bag Monterey Jack or Mexican Blend Cheese (can use dairy-free / vegan "cheese")
  • Optional Garnishes: olives, sour cream, pico de gallo, jalapenos, green onions, cilantro, avocado

Instructions
 

  • *See "Recipe Notes" below for instructions on preparing this dish in an oven at home.

Pre-Camping Prep:

  • Cook and shred the chicken breast at home. I prefer to boil the chicken, slow cook it in a crockpot, or use a pre-cooked rotisserie chicken.
  • Mix 1 cup enchilada sauce with the shredded chicken and place in a plastic bag or container to save time when prepping the enchilada casserole while camping.
  • Open and drain the can of beans and green chiles. Transfer to small containers or plastic bags to pack for camping.

Prepare Cooking Heat Source:

  • Outdoors, this dish is best cooked over charcoal briquettes (instead of a campfire) for better heat control.
  • Place the appropriate number of charcoal briquettes to achieve 375 degrees in a chimney starter and light them. You'll have about 10 minutes to prepare the enchilada casserole from the time you light the chimney starter until the coals will be ready to use. Download the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you'll need to use.

Assemble and Cook:

  • Spread ½ cup enchilada sauce over the bottom of the dutch oven. Layer 3 tortillas over the sauce. Break tortillas in half as needed to make sure the bottom of the pot is covered.
  • Layer 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
  • Place a second layer of tortillas on top and layer another 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
  • Place a third layer of tortillas on top and layer 1 cup shredded chicken, ⅓ can of beans, ⅓ can of green chiles, ½ cup cheese, and ½ cup enchilada sauce over the tortillas.
  • Place the final layer of tortillas over the top and spread the remaining ½ cup of enchilada sauce over them.
  • Sprinkle the remaining cheese over the top. Place the lid on the dutch oven.
  • Heat the dutch oven to 375 degrees by placing the appropriate number of charcoal briquettes under the dutch oven and on top of the lid. Cook for 30-40 mins, or until the cheese is melted.
  • Carefully remove the dutch oven from the coals. Remove the lid and let cool for 5-10 mins, then add desired garnishes and enjoy!

Notes

Indoor Oven Cooking Instructions:
To cook Enchilada Casserole in an indoor oven, prepare the ingredients as listed above and assemble the casserole in a 9 x 13 baking dish.
Cover with foil and bake at 350 degrees for 30 minutes, then uncover the dish and cook for an additional 5-10 mins to finish melting and browning the cheese. 
Let sit for 5-10 mins, then top with desired garnishes and enjoy! 
Keyword beef, camping recipe, casserole, dairy free, dutch oven, enchiladas, gluten free, tortillas
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