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
- 10 or 12-inch Camp Dutch Oven and lid lifter tool (recommended)
- 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 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:
- 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 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.
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.
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.
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.
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.
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.
7. Carefully remove the dutch oven from the coals. Remove the lid using a lid lifter tool and let cool for 5-10 mins.
8. Add desired garnishes, such as olives, jalapenos, sour cream, pico de gallo, onions, cilantro, and avocado. Enjoy your delicious dutch oven enchilada casserole!
Recipe Card
Dutch Oven Enchilada Casserole {with Gluten and Dairy-Free Options}
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
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Wow!!! This is such a good recipe! It was really easy to assemble and throw in the oven. It’s got tons of flavor and my whole family loved it! This will be going in the regular rotation!
Thank you! So glad you enjoyed it!