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
My Grandma Hooton was an amazing cook. She was famous for her homemade cinnamon rolls, chicken noodle soup and cabbage rolls- among other things such as fudge and divinity. Grammie, as we called her, would work in the hay fields all day with the hay crew and then, while the rest of us were taking a break because we were so tired, she would be in the kitchen cooking up a delicious chicken fried steak dinner with all the trimmings.
Sometimes Grammie would round off the meal with a yummy chocolate cake and it wasn’t until recently that I realized how perfect it was for large family gatherings. The cake is made in a large jelly roll pan and it serves 24 but it’s easy and fast to fix so you can make two pans fairly simply.
Grammie’s Chocolate Pudding Cake
1 (5-oz) box cook and serve chocolate pudding mix (not instant) 3 cups milk (for the pudding) 1 box DRY chocolate cake mix 2 cups chocolate chips (semisweet or milk) 1/2 cup chopped pecans
Make pudding to package directions then combine it with 1 package DRY chocolate cake mix. (DO NOT add the eggs and oil etc) Spread in a prepared 9 x 13 inch pan. Sprinkle chocolate chips and chopped nuts on top. Bake in a 350 degree oven for 15 minutes (or until a toothpick inserted into the center comes out clean.) Cool completely before cutting.
I feel fortunate to have several of my Grandmother’s recipes and some day I’d like to make a “heritage” cookbook but for now I’ll just share this delicious recipe at my next family reunion.