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Dutch Oven Green Chile Chicken and Spinach Enchiladas

Updated: Jan 30, 2022

Dutch Oven Green Chile Chicken and Spinach Enchiladas

dutch oven green chile and chicken enchiladas

This is NTKO Dad's favorite meal and one that I can cook outdoors in a Dutch oven or indoors in a regular oven. If you know me, you know that my kitchen skills are not that great, but this is an easy dish that tastes great! This recipe also won 1st place in Texas Parks and Wildlife's Outdoor Cooking Contest!

Inside this dish is an entire bag of spinach. Yup. The whole bag. I had a self-proclaimed spinach hater eat 2 servings before realizing what they just ingested. Got picky eaters? They'll never know with this one!

This recipe is mild and can be adapted to include any veggies or beans you like. I've made a version while camping with North Texas Kids Outside where I used black beans versus spinach. I've also made a version where I used kale and chard (from my garden) instead of spinach. Get creative!

You can use my camping version to make this dish at home. For the kitchen version, scroll down, after the camping directions.


  • 16 corn tortillas

  • 3 large chicken breasts, shredded

  • 3-4 cups+ spinach (kale, chard, greens), or 1 can black beans

  • 1 pkg Neufchatel cheese [similar to cream cheese] (softened)

  • 1 can diced green chiles

  • 1 28oz can green chile sauce ( I like the "Las Palmas" brand)

  • 1/2 cup shredded cheese

  • 1 large zip-loc bag (for the camping version)

  • 1 12-inch Dutch oven (for the camping version)

Camping Directions

What to Do at Home

  1. Cook your chicken in any method you choose so it can be shredded. I usually bake or boil it, but I have tried cooking it in a pan on the stove. Baking it makes it much easier to shred, in my opinion. Shred the chicken and set aside.

  2. Place a pan over the stove on medium-low heat. Add the shredded chicken, Neufchatel cheese, spinach (drained black beans, chard, kale, or other veggies), and diced green chiles to a pan.

  3. Cook on medium-low heat until all of the Neufchatel cheese is melted and the spinach is wilted, usually 5-7 minutes. Let the mixture cool. (Tip: add the Neufchatel cheese in small chunks)

  4. Once mixture is cool, use a spatula to put all of it in a gallon-size zip-loc bag. You can easily put this in your cooler until you're ready for dinner at the campsite.