1 tablespoon oil
2 pounds fresh chicken breasts, cut into thin strips or cubes
1 lime, squeezed
1 (4 oz.) can diced green chili peppers
2 garlic cloves, minced
2 tomatoes, chopped
½ pound cream cheese
Salt to taste
1 pound corn tortillas
½ pound queso fresco, sliced
2 (14 oz.) cans enchilada sauce
½ pound jack blended cheese, shredded
Using a 12-inch Dutch oven, arrange 12 coals to fit underneath bottom edge while cooking. Prepare 14 coals to go on top. Arrange 16 coals to fit under separate skillet.
Heat oil in bottom of skillet. Stir in chicken until it starts to brown slightly. Add lime, chili peppers, garlic, tomatoes, cream cheese, and salt. Place chicken mixture and a slice of queso fresco in each tortilla. Roll tortilla and place in bottom of Dutch oven. Repeat until Dutch oven is packed tight with rolled tortillas. Pour enchilada sauce over top and cover with shredded cheese. Cover and bake 15–20 minutes. Cheese should be completely melted and bubbly.
At home: Place Dutch oven in 350° F oven with lid on.
Tip: Consider serving enchiladas with Spanish rice, freshly squeezed lime, avocado, and salsa!