There’s something magical about the way aromas fill a campground—warm, inviting, and impossible to ignore. When you crave a meal that smells like that while you’re camping, these Dutch oven chicken enchiladas are the best to make things a little more savory.
I love chicken, and that hankering for it does not slow down when I’m camping or hiking. And honestly, it makes sense– after a day of hiking, fishing, or just lounging in a hammock, nothing beats a hearty dinner under the stars. And it’s better when chicken is on the menu!
Whether you’re feeding hungry campers or just treating yourself, Dutch oven chicken enchiladas are the ultimate outdoor comfort food—proof that roughing it doesn’t mean skimping on flavor.
What I absolutely love about this dish is that it’s a symphony of tender chicken, melted cheese, and bold spices, all wrapped in soft tortillas and baked to bubbly perfection.
The first thing you will love about it is just how easy it is to make.
Here’s what you will need:
Delicious Campfire Dutch Oven Chicken Enchiladas
These chicken enchiladas are filled with shredded chicken, wrapped in soft tortillas, and smothered in a vibrant enchilada sauce, then baked to perfection in a Dutch oven. The result is a hearty, flavorful dish that’s a crowd-pleaser around the campfire.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1/2 cup black beans (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Prepare the Filling: In a bowl, combine the shredded chicken, half of the enchilada sauce, diced onion, black beans, salt, and pepper. Mix well.
- Assemble the Enchiladas: Lay a tortilla flat, spoon some filling down the center, and roll it up tightly. Repeat with the remaining tortillas and filling.
- Layer in the Dutch Oven: Spread a small amount of enchilada sauce on the bottom of the Dutch oven. Place the rolled enchiladas seam-side down in a single layer. Pour the remaining sauce over the top and sprinkle with shredded cheese.
- Cook Over the Fire: Cover the Dutch oven with its lid and place it over a bed of hot coals. Cook for about 20-30 minutes, or until the cheese is melted and bubbly.
- Serve: Carefully remove the Dutch oven from the fire. Garnish with chopped cilantro if desired, and enjoy your delicious campfire enchiladas!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g