ENCHILADAS | Dutch Oven Campfire Cooking Enchiladas w/ Homemade Sauce

#mexicancuisine ENCHILADA SAUCE: 5 tablespoons oil 5 tablespoons flour 5 tablespoons chili powder Dash salt 1 teaspoon cumin 4 1⁄2 cups chicken stock 1⁄2 tablespoons oregano, chopped 2 cloves of garlic, chopped Mix together oil and flour until combined, and pour in pan to heat. Stir in spices and chicken stock until smooth. Stir in oregano and garlic and reduce sauce over medium heat until thickened. Set aside. FILLING: Oil 1 onion, chopped 1⁄4 green pepper, chopped 1 1/2 pounds chicken, cut into small chunks 1 1⁄2 teaspoons cumin Dash of cayenne pepper 15 ounces corn 15 ounces black beans Add oil to pan and cook onions and peppers until soft. Add chicken and season, turning to coat. Cook until done. Stir in corn and black beans and set aside. CORNBREAD TOPPING: 1 3⁄4 cups cornmeal 1 egg 1 cup buttermilk 6-8 pickled jalapenos, chopped Mix together until smooth. Set aside. ENCHILADAS: 3-4 Tortillas Shredded cheese Pour some sauce into bottom of pan, spread to coat. Add in some filling and top with tortilla. Continue to layer until ingredients are all used. Top with cornbread mix and cover with cheese. Cover and cook 350 degrees for 25-30 minutes. Subscribe NOW to Tim Farmer&Country Kitchen: Watch Tim Farmer&Country Kitchen on KET Saturday 7 PM Get more Tim Farmer&Country Kitchen: