This is our favorite family reunion recipe- you make it one pot and it feeds 12- 14 depending on serving size. We like to cook this in our Dutch ovens over a campfire but this recipe can easily be prepared and then baked in your oven. Basically all you are doing is warming it up and melting the cheese. We serve it with lettuce, chopped tomatoes, sour cream salsa and tortilla. Dutch oven stacked enchiladas is such a flexible recipe that you can substitute or add any ingredients that you desire. You can easily make it spicy or keep it mild for the kids in your family. It’s the perfect recipe for your family gathering. This recipe adapts easily to a 14 inch oven and even cake pan or casserole dish.
Dutch Oven Enchiladas
2 lbs. hamburger 1 cup water 1 chopped onion 1/2 cup grated cheddar cheese 1 10-ounce can enchilada sauce 1 10-ounce can tomato soup 2 cups of salsa (mild or hot) 1 can olives, sliced 2 lb package shredded cheese Flour tortillas (9-inch size) Optional: for extra spice add 2- small cans diced chilies and one package taco mix
Heat 12 inch Dutch Oven over coals. Brown hamburger, onion and salt Drain drippings. Add soup, water, enchilada sauce and salsa. Simmer 10 minutes. Put ¾ of hamburger and sauce mixture into separate container. Arrange 3 tortillas over mixture remaining in oven. Alternate meat, cheese and tortillas in three layers ending with cheese and olives.
Bake with 12 coals underneath and 16 on top until heated through about 45 minutes or in your oven at 350 degrees for 45 minutes to an hour.
Hint: Serve these enchiladas to your guests to be sure you get to the bottom of your stack. You don’t want them to scrape off the top of enchilada stack. Serves: 12- 14
Dutch oven chocolate chip cookies for your family reunion.
If you want to be the post popular person at your family reunion, mix up a batch of these Dutch oven chocolate chip cookies. You may even be able to pull S’more cookers away from the campfire to eat one of these delicious warm cookies.
Cookies baked in a Dutch oven seem to be moister than those cooked in a regular oven. The less air space in a Dutch oven keeps them moist throughout the cooking process. The amount of heat used might need to be adjusted depending on your elevation. Be sure to rotate the oven clockwise and the lid counterclockwise a quarter turn every few minutes to avoid hot spots.
1 cup shortening or margarine
1/2 cup brown sugar
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Cream together shortening, brown sugar, sugar and vanilla until light and fluffy. Add eggs, beat well. Combine dry ingredients and add to creamed mixture. Gently stir in chocolate chips. Drop by spoonfuls into a Dutch oven. If using a 12" Dutch oven, about 8 cookies will fit at one time. Bake at 375 degrees for 10 minutes or until light brown. Use 6 coals on bottom, 22 on top. As the coals burn down just add more cooking time or light some more coals part way through. Servings: 3 dozen