Dutch Oven Enchiladas Recipe: How to Make It

Ingredients

• 3 cups shredded cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) green enchilada sauce
• 1 can (4 ounces) chopped green chiles
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 9 corn tortillas (6 inches)
• 3 cups shredded Colby-Monterey Jack cheese
• Optional: Sliced jalapeno peppers, minced fresh cilantro, salsa, sour cream and lime wedges