Dutch Oven Enchiladas

12-inch Dutch oven or larger

20 corn tortillas

6 cups enchilada sauce

2 cups cooked, cubed chicken

1 large onion, chopped

3 cups shredded Monterrey Jack cheese

6 oz. sliced olives

Dip each tortilla in the sauce. Place in the Dutch oven and add cheese, a few pieces of chicken, onions and a few olive slices. Roll up and place in pan seam side down in a single layer. Repeat for the remaining tortillas making a second layer crosswise to the first.

When the pan starts to get full, put a dipped tortilla on top of the rolled up enchiladas. Pour remaining sauce over top and add remaining chicken, onions, olives and cheese.

Bake enchiladas at 350°F for 20-30 minutes; until cheese is melted and enchiladas are heated through. Use approximately 10 coals on bottom and 14 on top.

Yield: 12 servings