Chicken and Red Bean Enchiladas
  1. Start your charcoals in the chimney. With briquettes and and 12 inch oven use 25 briquettes for a 350°F temp. They should be good to go in about 20 minutes.
  2. While the charcoals heat up cut chicken into 1 inch chunks and dice the onion
  3. Heat a pan with 1 tbsp of oil on a grill over the fire.
  4. Add onions to the pan and cook until translucent. About 3-5 min
  5. Add chicken to the pan along with the seasonings. Fry until cooked through. About 10 min
  6. Add the beans and chiles to the pan. Stir until it’s all warmed up. Taste and adjust seasoning.
  7. Pour enough enchilada sauce to make a thin layer on the bottom of the oven
  8. Fill a tortilla with some filling and cheese. Close tortilla and lay seam side down in the oven. Repeat with the rest of the tortillas until filling is gone. Might have to get creative with the placement of the tortillas but try to keep them all on one layer
  9. Pour the rest of the enchilada sauce all over the filled tortillas and top with the rest of the cheese
  10. Place the dutch oven over some coals (8 briquettes). Cover the oven with the lid and but the rest of the coals (17 briquettes) on the lid.
  11. Rotate the oven 1/4 turn and the lid 1/4 turn the opposite way every 5 minutes. Cook until cheese is nice and melted.
  12. Carefully remove enchiladas from the HOT dutch oven. Top with avocado, jalapenos, more cheese, cilantro and lime juice and serve.
Recipe Notes

If you’ve just got some random charcoal pieces and not briquettes, just fill the chimney and eyeball it. This recipe isn’t finicky. Make sure there’s more charcoal on top than underneath.