The recipe was originally taken from The Scout’s Dutch Oven Cookbook and it was a fantastic meal. However, as a family of 6, the servings count stated in the book (8-10) didn’t come close to adequately feeding our family (we’ve got some pretty good eaters in our crew). So, below, I’ve adjusted the recipe to ensure feeding an entire herd.
- 4.5 lbs boneless chicken pieces, enough to produce 9 cups of shredded meat
- 15 (6-inch) corn tortillas (flour tortillas work well too)
- Approximately 1 stick of butter for frying the tortillas (oil works well too, but I prefer the butter flavoring)
- 48 oz. of sour cream (optional)
- 3 packages of dry ranch dressing mix
- 1.5 cups of sliced black olives (optional)
- 3 (10 oz) cans green enchilada sauce
- 36 oz (9 cups) shredded Mexican blend cheese
NOTE: The sour cream and olives are optional. We don’t actually include them in the main mix. Instead, we allow individuals to add these to there own plates when the meal is served.
- 12 in Dutch Deep Oven
- Large enough cooking pot for boiling chicken
- Large mixing bowl
- Heavy-duty aluminum foil
- Preheat Dutch oven over 25 coals.
- Boil boneless chicken in pot. (NOTE: To save time, I place the pot of water/chicken in the campfire to allow to adequately boil while I fry the tortillas in the Dutch oven.) Once the chicken is cooked, slice and pull meat to produce approximately 9 cups of shredded chicken.
- In the preheated Dutch oven, lightly fry both sides of each tortilla in a small amount of butter (or oil) until crisp. Drain butter/oil from fried tortillas by layering between paper towels. Set tortillas aside and remove oven from coals for the moment. (NOTE: Frying 15 tortillas will take approx 30 mins. Therefore, I have a smaller Dutch oven in which I was allowed to stack the tortillas/paper towels so that they remained warm while I continued to fry all the remaining tortillas.)
- In a large bowl, add cooked chicken, sour cream (optional), dry ranch dressing mix, olives (optional), 2 cans of the green enchilada sauce, and 3 cups of the shredded cheese. Mix well.
- Carefully line the hot Dutch oven with the heavy-duty aluminum foil and wet the foil at the bottom with 1/3 of the last can of the enchilada sauce. You want the sauce to be applied liberally to prevent the bottom layer of tortillas from sticking to the foil.
- Distribute 3 tortillas over the green sauce at the bottom of the oven, followed by about 1/4 of the chicken mixture, about 1/5 of the remaining shredded cheese, and 1/5 of the remaining green enchilada sauce.
- Add a second layer, spreading 3 more tortillas over the top of the first layer. Follow with 1/4 of the chicken mixture, about 1/5 of the shredded cheese, and 1/5 of the green enchilada sauce.
- Repeat for two more layers, adding 3 tortillas, 1/4 chicken mixture, about 1/5 of shredded cheese, and 1/5 of the green enchilada sauce for each layer.
- At this point, you should have 4 layers of tortillas covered with chicken mixture, cheese and enchilada sauce. Add one more layer of 3 tortillas and cover with the remaining cheese and enchilada sauce over all.
- Cover Dutch oven and cook for 30 minutes using 18 coals on the lid and 7 briquettes under the oven. Rotate pot clockwise and lid counter-clockwise every 10 minutes. Refresh coals if necessary.