CHICKEN ENCHILADA PINWHEELS

Chicken Enchilada Pinwheels

Recipe by Rick Beach: Award winning. Took First Place "Main Dish" in the Old Mormon Fort Dutch Oven Cook-off Competition (March 2016) This recipe is still under construction since ingredient quantities were not recorded as created. Photo shown is 3 layers of pinwheels being baked in a 16 inch Dutch Oven. Which is about a triple recipe of that which is shown. This single quantity recipe is sized for a 10 or 12 inch Dutch Oven.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 12 People

Ingredients
  

  • 1 Onion (Sweet) Chopped
  • 1 Red Bell Pepper Chopped
  • 3 Cloves Garlic Fresh Minced
  • 1 10 1/2 oz Can Creamed Chicken Soup (Do not add the water)
  • 1 15 oz Can Green Chili Enchilada Sauce (Mild)
  • 1 10 1/2 Can Tomato Soup (Do not add the water)
  • 1 Tbsp Sriracha Sauce
  • 1/3 Cup Ketchup
  • 2 tsp Chili Powder Plain Type - Not spicy hot type
  • 1 tsp Cummin
  • 1/4 tsp Salt Then adjust to taste
  • 1/4 tsp Black ground pepper
  • 8 oz Sour Cream
  • 3 Cups Cooked Chicken Cubed
  • 1 15 oz Can Black Beans drained/rinsed
  • 2 Cups Spanish Rice (Premade) (see link below for recipe)
  • 1 Bunch Cilantro Fresh Chopped
  • 2 Cups Mex Cheese Shredded
  • 1 Can Fire Roasted Diced Tomatoes Drained
  • 1 Package Flour Tortillas About 8 Large

Instructions
 

  • Saute Onions, Red Pepper, Garlic
  • Make a sauce combining the Sauteed Onions, Red Pepper, Garlic to the Cream of Chicken Soup, Green Chili Enchilada Sauce, Tomato Soup, Sriracha Sauce, Ketchup, and Seasoning.
  • Of the total sauce mixture reserve 3/4 for layering.
  • Of the sauce mixture take the remaining 1/4 and combine with the cubed chicken, beans and fire roasted tomatoes.
  • On the bottom of a well greased Dutch Oven spoon on a layer of the sauce without the chicken and beans.
  • On the flour tortilla Pat on a thin layer of Spanish Rice Spread a layer of sour cream. Layer on the bean, tomato, and chicken sauce mixture Sprinkle on chopped Cilantro Sprinkle on Mex Cheese. Roll into a log Cut into 2 inch slices. Lay on their sides (Pinwheels) in the sauce on the bottom of the pot. Once the bottom is covered pour the sauce (without Chicken and beans) over the pinwheels. Sprinkle with cheese. (You can make multi layers using parchment paper)
  • Bake covered at 350°F for 40-60 minutes, or until top lightly browns.

Notes

Go to link to make your pre-made "Spanish Rice"

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