Boy Scout
Troop
  
Columbia, Missouri
Now We’re
Cooking !
February 2003
Dutch Oven Recipe
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Archived
Cheese Enchiladas
(Use 12 “ seasoned Dutch Oven w/ legs)
Ingredients for
shopping list:
4 c. Monterey Jack, shredded
2 c. Cheddar, shredded
2 medium onions, chopped
1 c. sour cream or plain yogurt
1 c. chopped green bell pepper
3-15 oz. cans tomato sauce
4 T. chopped fresh parsley
1/2 t. dried oregano
18 flour tortillas
3 T. chili powder
3/4 t. ground cumin
1/2 t. pepper
2 tablespoons powdered garlic
18-20 ‘light n go’ charcoal briquettes
How To:
Light briquettes, and wait until they are “white”.
In the meantime, grease Dutch oven or line with heavy aluminum foil (sprayed
with PAM).
Mix Monterey Jack, one cup Cheddar cheese, 1/2 onion (chopped), sour cream,
parsley and pepper. Spoon about 1/3-1/2 cup mixture onto each tortilla around
filling and face seam side down into oven.
Mix remaining ingredients except cheese. Pour over enchiladas.
Sprinkle with remaining cheese.
Cover oven put briquettes on it … 8 under and 10 on lid.
Bake until hot and bubbly – about 20-25 minutes.
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