Enchiladas - One of my favorite Dutch Oven Recipes

It's SO easy!
(Beef, Chicken or Vegetarian)

I like making a bigger batch so we have some for the next day.

2 15 oz. cans of Pinto Beans - doesn't have to be exact - around 3 - 4 cups
2 15 oz. cans of Black Beans
2 cups Brown Rice - cooked (I make a bunch of this ahead of time and have some for breakfast as a delicious healthy cereal)
2 cups Shredded Colby Jack or Cheddar Cheese
2 10 oz. cans of Green Chili Enchilada Sauce (it is mild) OR Diced Green Chilies
2 10 oz. cans of Red Enchilada Sauce
12 Corn Tortillas - ripped apart into at least 4 - 6 pieces each
2 c. Shredded Chicken, Beef OR even NO meat if you prefer Vegetarian Enchiladas
Add more or even less meat if you like.
1 c. Sour Cream
1 can Cream of Chicken Soup (no water added)
1 small can Diced Green Chilies

In your dutch oven (or make this indoors in a slow cooker if you prefer), layer all these ingredients in this order. After you make it once, you can have fun and layer it any way you want. This is what works for me:

Starting on the bottom:
1/2 c. Green Enchilada Sauce
1/2 c. Red Enchilada Sauce
5 - 6 Torn pieces of Corn Tortillas
1/2 c. Black Beans
1/2 c. Brown Rice
1/2 c. Pinto Beans
1/2 c. Cream of Chicken Soup
1/2 c. sour cream (use only 1/2 c. for the whole meal if you want to reduce calories)
1/2 c. corn (frozen or from the can, drained)
1/2 c. Cooked Shredded Meat (pork, chicken, beef or no meat at all)
1/2 c. Shredded Cheese

Repeat this process 2 - 3 more times until all your ingredients are used up.
The 1/2 c. measurement is just one idea - add more or less each time - enough to have 2 - 3 layers.
Always START w/ a sauce on the bottom of the pan and END w/ cheese on top
Heat through all the way - may take about an 60 - 90 min.
Serve hot!
Be sure and dish all leftovers into clear, plastic containers for quick meals later on.