Isn't she perrrtty?
So, now here's the even greater news. YOU, yes YOU, could win your very own $40 gift certificate you can use toward your purchase of ANYTHING from the CSNstores.com group--even a nifty, new Dutch oven! Here's how to enter: just leave a comment below. It could be about the Chicken Enchiladas, the Dutch oven, the weather, why everything ought to be sold in twin packs, or really anything else that makes your heart happy. You have the rest of the week to leave comments (only one per day, please!) and at the end of the week (meaning Saturday) I'll choose a winner using Random.org so it won't seem like I'm playing favorites! -- This contest is now closed.
Oh--I almost forgot! Here's how you make these fantastic Dutch Oven Chicken Enchiladas:
Dutch Oven Chicken Enchiladas
Serves: 6 hungry adults
Source: Heavily edited, but inspired by http://papadutch.home.comcast.net/~papadutch/ (Byron's Dutch Oven Recipes--this guy is cool!)
2 chicken breasts, cooked and shredded
12 corn tortillas
1 (4 oz) can diced green chiles, undrained
2 cans cream of chicken soup
1 pint sour cream
1 small (4 oz?) cans sliced black olives, drained
2 cups shredded Mexican blend cheese
1/2 large onion, chopped
3 cloves garlic, minced
6 green onions, chopped
2 T olive oil
dash chili powder
salt and pepper to taste
Preheat oven to 350. Boil your chicken in a stock pot on the stove top until it is no longer pink. Shred it up using two forks and set aside.
In a medium bowl, mix together the cans of soup, sour cream, diced green chiles, cumin, chili powder, and salt and pepper. Set aside.
Heat the 2 T olive oil in your Dutch oven on the stove top over medium heat. Once the oil is hot, add the onions, garlic, and olives. Once the onions are tender, add the shredded chicken to reheat. Transfer the chicken mixture to another bowl.
Put enough of the sour cream mixture (about 1 cup) on the bottom of the Dutch oven to cover the bottom. Warm the tortillas in the microwave for a minute to soften them. Fill a tortilla with a scoop of the chicken mixture, a pinch of the green onions, and a sprinkle of cheese. Roll it up and place it seam side down. Do this for all the tortillas and arrange in the Dutch oven. Cover the tortillas with the rest of the sauce, the shredded cheese, and the rest of the chopped green onions.
Bake uncovered for about 35 minutes, or until the cheese is melted, and sauce is bubbly, and the dish is heated through.