On our rafting trips, we love cooking in a dutch oven. It’s nice to “set it and forget it,” leaving time for relaxing, enjoying the campfire, or playing our favorite river games. Here’s one of our favorite dutch oven recipes – Enchilada Pie. Enjoy!

Serves: 5-6 people

rafting guides with dutch oven dinnerIngredients:

  • 2 pounds of boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can of yellow corn, drained
  • 1 can of black beans, drained
  • 1 small can of green chiles (optional)
  • 1 small can of olives (optional)
  • 1 large can of enchilada sauce
  • 1 box of quick-cook Spanish rice
  • 1-1.5 cups of sharp cheddar cheese, grated
  • 3 flour tortillas (or 9 corn tortillas)
  • Salsa
  • Guacamole
  • Sour cream
  • Olive oil



Follow instructions on box to cook Spanish rice. While the rice is cooking, saute chicken, onions, and peppers in a large frypan with olive oil. To assemble pie, pour ½ cup of enchilada sauce in bottom of dutch oven, and place 1 flour tortilla in the bottom (or 3 corn tortillas). Layer 1/3 of the Spanish rice, black beans, corn, olives, chiles, and chicken/veggie mixture on top of tortilla. Top with cheese and enchilada sauce. Repeat two more times (beginning with tortilla), using up the rest of your ingredients. Cook in the dutch oven for 30-45 minutes, and serve with salsa, guacamole, and sour cream.

Bon Appetit!

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