Dutch Oven Chicken Enchilada Casserole

When we were looking for another recipe from my mom’s collection for this past weekend’s camping trip, I decided we had to do some sort of casserole. I’ve done a few casseroles in the Dutch oven before and they always turn out great. Not to mention, they are usually pretty low maintenance. After some initial prep work, you can pile everything into the Dutch oven and literally, set it and forget it.

This recipe for Chicken Enchilada Casserole is exactly one of those and was pretty easy to assemble at camp. We made several modifications to make it Dutch oven friendly including cutting the ingredients down by about 1/3, sautéing the chicken (didn’t want to mess with boiling it), and not refrigerating the assembled casserole before cooking.

I’d definitely recommend this as a main dish, whether at the campsite or in your kitchen. It’s a delicious take on enchiladas, is super easy to put together, and feeds a crowd.

Below is the original recipe from our family cookbook and the Dutch oven version below that.

Original recipe from our family cookbook. Chicki was my mom’s cousin.

Chicken Enchilada Casserole

Serves: 6 (Dutch oven version)

Active Time: 30 minutes

Total Time: 1 hour and 30 minutes


  • 2 boneless skinless chicken breasts, cubed
  • 12 corn tortillas
  • 1 can cream of chicken soup
  • 1/2 cup chicken broth
  • 1 large can diced green chiles (mild Ortega chiles work great)
  • 1/2 yellow onion, chopped
  • 1 small can sliced olives
  • 1/2 lb sharp cheddar cheese, grated
  • 1/2 lb monterey jack cheese, grated
  • Salt and pepper
  • Oil or oil spray
  • Cilantro


  1. Preheat Dutch oven over coals till hot.
  2. Add a little oil to the Dutch oven and chopped onion. Sauté until transparent. Remove and set aside in a medium size bowl (you want the bowl big enough to add the soup mixture, so you don’t have to clean a bunch of dishes).
  3. Cube chicken breasts into 1″ pieces and season with salt and pepper.
  4. Add chicken to Dutch oven and cook until no longer pink on the outside.
  5. Meanwhile, start prepping the rest of your ingredients.
  6. Cut the tortillas into quarters, set aside.
  7. In the bowl with the sautéed onion, combine the cream of chicken soup, chicken broth, green chiles, and olives.
  8. Once the chicken is done cooking, remove from Dutch oven and set aside.
  9. Add a little oil to the bottom of the Dutch oven and begin making your casserole.
  10. Arrange half the tortillas to cover the bottom, then half the chicken, half the soup mixture, and half the cheese.
  11. Repeat layers with the remaining ingredients, tortillas, chicken, soup mixture, and cheese.
  12. Add the lid to your Dutch oven and place hot coals on top.
  13. Cook for 1 hour or until nice and bubbly.
  14. Top with cilantro and enjoy!

After sautéing the onion, remove from Dutch oven and add chicken to the oven. Cook until just no longer pink.
Add the cream of chicken soup, chicken broth, chiles, and olives to the bowl with the sautéed onions.
Add a little oil to the bottom of your Dutch oven and then arrange the quartered tortillas in a single layer.
Add half the chicken and then half the soup mixture on top of that.
Add half the cheese and then repeat layers with remaining ingredients – tortillas, chicken, soup, cheese.
Cover with the Dutch oven lid and then add some hot coals on top of the lid.
Ta-da! Just top with cilantro (if you please) and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s