Dutch oven enchiladas

    12 (10 inch) flour tortillas

    Filling

    3 tablespoons olive oil

    1 yellow onion, large, quartered and thinly sliced

    4 garlic cloves, minced

    1⁄2 cup black olives, chopped or sliced

    5 cups cooked chicken breasts, shredded

    1 teaspoon chili powder

    1 teaspoon ground cumin

    salt and pepper

    Sauce

    2 -10 1⁄2 ounces cream of chicken soup

    1 1⁄4 cups sour cream

    1 (4 ounce) can diced green chilies

    3 garlic cloves, minced

    1⁄2 cup bacon, cooked and crumbled

    1 1⁄2 teaspoons chili powder

    1 teaspoon cumin

    salt & pepper

    Topping

    3 cups colby-monterey jack cheese, shredded

    1 green onion, finely chopped

Directions

    In a medium sized bowl combine all sauce ing. and mix well.

    Heat a 12" dutch oven using 16-18 briquettes on bottom until hot.

    To hot oven add olive oil, onion, garlic and olives.

    Cook until onions are soft.

    Remove to a large mixing bowl.

    To mixture add chicken, chili powder, cumin, S & P and 3/4 cup prepared sauce, mix.

    Wipe dutch oven clean then re-oil generously.

    Spoon 3/4 c sauce into the bottom of the dutch oven and spread evenly.

    If camping place tortillas in a sealed bag under the sun to warm slightly until they become soft and flexible.

    If not just pop in microwave for a few seconds.

    Spoon 1/2 c of the chicken filling down the center of each tortilla.

    Fold in the ends and roll up the tortillas.

    Place seam side down in the dutch oven.

    Spoon remaining sauce over the top.

    Top with cheese and green onions.

    Cover and bake using 10 briquettes on bottom and 16-18 on top for 20 minute.

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