Chicken Enchilada Pie In A Dutch Oven
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
  • ½ onion, chopped
  • 1 medium yellow squash, halved and sliced
  • 1 tsp cumin
  • ½ tbsp olive oil
  • ¼ tsp Red cayenne pepper
  • 1 green bell pepper, chopped
  • 1 15 oz can yellow corn, drained
  • 1 15 oz can black beans, drained
  • 1 package corn tortillas
  • 1 28 oz can red enchilada sauce
  • 1 small package of jiffy cornbread mix, 1 egg and milk specified on the box.
  • 1 cup shredded Mexican cheese
  1. In a medium pan pour in the olive oil and cook chicken, onions, peppers, squash, cumin and cayenne pepper. This is the best time to start your dutch oven so the coals stay warm. Add corn and black beans to heat through in the pan.
  2. You can then assemble it in the dutch oven. Put 1 cup of the enchilada sauce on the bottom, put about 1 cup of the chicken mixture in. Cover with corn tortillas.
  3. Repeat these layers by pouring sauce on top of the tortillas, chicken mixture and then tortillas. Mix together your cornbread, just as the instructions say on the box.
  4. Once complete, pour the liquid cornbread mixture over your layers. Add the 1 cup of cheese. Get the temperature of dutch oven up to about 350 degrees.
  5. Cook for 30 minutes and check to see how solidified it is. If it is still gooey, cook for another 15 minutes.
Recipe by 50 Campfires at