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!
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!
Tried this recipe?Let us know how it was!