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Enchilada Kuchen

11 lb extra lean hamburger
1 med onions diced
1 4oz can diced green Ortega chilies
1 28 oz can La Palma red enchilada sauce
1 can of drained black olives
3 cups cooked pinto beans
8 oz of shredded cheese
8 oz of nonfat nonfat sour cream
12 corn tortillas
1 bunch chopped scallions.


Brown the meat with the onions, until the meat is no longer pink. Mix this with the chilies, sauce, olives, beans, cheese. Over lap six corn tortillas in the bottom of a 10 inch Dutch Oven. Spoon about one half of the sauce-meat-bean mixture over the tortillas. Add the remaining tortillas and top with the remaining mixture. Salt, if needed, may be added after serving. Cook until this is "bubbly" which is about 20-25 minutes. At home bake at 350 F. in the oven uncovered. In camp use moderate heat or about 8 charcoals on the bottom and about 12 on top. When done serve from the pot after spooning sour cream on top and sprinkling the scallions over all.


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