Dutch Oven Enchilada Casserole

A new favorite of mine:

Here is my version of a common dutch oven classic (btw, you can cook this at home in your oven, just use a 9×13 pan, or a covered cast iron skillet) I still need a slick name for it…

Filling:  (per 1 pound)

• 3 pieces Bacon (cook, remove, crumble)
• diced 1/4 small Onion
• 1 clove garlic crushed
• 1 lb. cubed chicken
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic Salt
• 1 pinch pepper
• 1/4 cup diced green onions
• 8 oz sour cream
• 3 oz cream cheese
• 4 oz diced green chilies
• 2.5 oz sliced green olives

First, cook your bacon in a sizable skillet and remove “some” of the grease, then add your cubed chicken back to the skillet. Cook until the chicken is done (white all the way through). Then drain off the excess fat and water. Now add in your onion, bacon,garlic, green onions, chillies, and Olives, and all the remaining dry spices.   Onions start to brown up, you can now add your Cream Cheese and Sour Cream.

Layering:

• Flour or Corn Tortillas
• 1 can of refried bean
• 1 can of enchilada sauce
• Salsa & a few diced  green onions
• 2 cups Cheese (grated)

Start with a greased Dutch Oven (I use a liner for this recipe, and spray PAM under it in the oven and again on the liner) then layer 1 tortilla with beans, some filling, a mixing of cheese, and the sauce. Repeat until you get a nice stack, top with cheese, onions and salsa.

Cooking in Dutch oven until cheese and such looks ready in a 350 degree dutch oven (should be about 30 min)