Dutch Oven Enchiladas

Ingredients:

• 6-8 chicken thigh filets chopped
• 2 TBsp olive oil
• 1/2 teasp chilli
• 2 garlic cloves crushed
• 2 can refried beans
• 1 can corn drained
• 1 can black bean rinsed and drained (store brand)
• 2 jars enchilada sauce
• 8 tortillas (GF if necessary) or 2 packs of small tortillas
• 300 gms grated tasty cheese
• 1 large Dutch oven or 2 medium (180mm x 100mm deep)

Instructions:

1. Preheat oven to 180C.
2. Heat the olive oil in a fry pan and cook garlic for a few minutes.
3. Then cook chicken sprinkled with chilli in batches.
4. Place all the chicken back in the fry pan and pour in enchilada sauce.
5. Reheat and simmer for 6 minutes or until the sauce reduces a little.
6. Remove from heat.
7. Pour half of the sauce in the bottom of the Dutch oven.
8. Place a layer of tortillas on top, tearing the tortillas if necessary to cover it all.
9. Next spread over refried beans over the top then add another layer of tortillas.
10. Then sprinkle over black beans, corn and cheese.
11. Cover this with another layer of tortillas.
12. Repeat refried beans and beans, corn, and cheese layers until all ingredients are used, but end with enchilada sauce and cheese sprinkled on top.
13. Cook for 45-60 minutes, or until bubbling at sides and browned. Use lid when camping.