Dutch Oven Enchilada Casserole

July 20, 2018

1046

When I started cooking in a Dutch oven I looked for meals that were flavorful and filling. There had to be enough to go around and make everyone happy. This is one of those meals! It has so much flavor and makes a large pot full of goodness. You can’t go wrong when you take the lid off this dish, everyone will love it!

1 cup rice ( cooked )
¼ cup olive oil
3 cups diced fresh tomatoes
3 cloves garlic ( minced )
1 large onion ( diced )
4 tsp. chili powder
2 tsp. paprika
2 tsp. cumin
2 c chicken ( cubbed )
salt & pepper
1 can pinto beans ( 15 oz., drained and rinsed )
1 can kidney beans ( 15 oz., drained and rinsed )
1 jar salsa Verde, 16 oz.
12 corn tortillas
1 can corn ( 11 oz., drained )
1½ lbs. cheddar jack cheese
Enchilada Sauce
2 T olive oil
¼ cup red bell pepper ( diced )
¼ cup onion ( diced )
1 T chopped garlic
2 tsp. chili powder
1 tsp. cumin
¼ tsp. cayenne pepper
1 chicken bouillon cube
salt and pepper
1 T flour
½ c chicken stock
1 can tomato sauce, 15 oz.

In a hot dutch oven heat oil and add tomatoes, garlic and onions. cook for 3 - 4 minutes, then add 2 T chili powder, 1 tsp. paprika and 1 tsp. cumin, cook for another couple of minutes. Transfer tomato...
See the full directions on my site

Nutritions

Calories
1114

Sodium
1181mg
49% DV

Fat
50g
77% DV

Protein
56g
112% DV

Carbs
89g
30% DV

Fiber
26g
107% DV