Dutch Oven Chicken Enchiladas (Dutch Oven)

Dinner

Ingredients 10 servings

Boneless Chicken Thighs, prefrozen 3.0 pound(s)

Plant-Based Chicken 3.0 pound(s)

Corn Tortillas 20.0 whole

Refried Beans (16 oz cans) 2.0 can(s)

Yellow Onions 1.0 whole

Diced Green Chilies (7 oz) 1.0 can(s)

Green Enchilada Sauce (19 oz cans) 2.0 can(s)

Shredded Monterey Jack Cheese 3.0 cup(s)

Dairy-Free Cheese, Shredded 3.0 cup(s)

Green Cabbage, shredded 1.0 whole

Sour Cream 1.0 cup(s)

Non-Dairy Sour Cream 1.0 cup(s)

Avocados 2.0 whole

Long-Grain White Rice, cooked, prefrozen 2.0 cup(s)

Lime, juiced 1.0 whole

Dietary Restrictions

Dairy Poultry

Recipe Instructions

PRE-TRIP PREP: Cook chicken thighs with onion and green chilies at home; shred and mix with a splash of green sauce. Cool and freeze. Cook rice; freeze. Best on a layover day.

ON THE RIVER: Prepare 26 briquettes (12 below, 14 on top). Coat Dutch oven bottom with green enchilada sauce. Warm thawed chicken in a pan. Dip tortillas in sauce; fill each with chicken mixture and cheese; roll and place seam-down in Dutch oven. Pour remaining sauce over top; add remaining cheese. Bake 35–40 minutes until cheese is bubbling and golden. Serve with rice, refried beans, cabbage, sour cream, guacamole, and lime.