Dutch Oven Chicken Enchiladas (Dutch Oven)

Dinner

Ingredients 10 servings

Chicken Thighs, prefrozen 3.0 pound(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)

Corn Tortillas 12.0 whole

Shredded Monterey Jack Cheese 3.0 cup(s)

Green Cabbage, shredded 1.0 whole

Sour Cream 1.0 cup(s)

Avocados 2.0 whole

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

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

Lime, juiced 1.0 whole

Dietary Restrictions

Wheat / Gluten Dairy

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.