• 3 cups boiled shredded chicken breast
• 1 large can green enchilada or tomatillo sauce
• 12 corn tortillas
• vegetable oil
• 1 pint sour cream
• 1 pkg dry Ranch dressing mix
• 3 cups shredded Jack and/or cheddar cheese
• 1 cup chopped Vidalia or Mayan sweet onion (optional)
• ½ cup sliced black olives (optional)
• aluminum foil
• 14 coals (7 bottom, 7 top)

While the coals heat up, lightly fry both sides of 12 corn tortillas in a thin layer of oil till slightly crispy (this keeps them from falling apart during cooking).  Layer tortillas between paper towels to remove excess oil and set aside.  In a bowl combine shredded chicken, 1/3 of the green sauce, sour cream, Ranch dressing mix, onions, olives, and 1/3 of the shredded cheese.

Line the Dutch Oven with foil to make it easier to clean.  Wet bottom of oven with some of the green sauce then layer 3 tortillas, shredded-chicken mixture, some cheese, and some green sauce.  In the same order, layer a couple more times and top with the last of the tortillas, cheese and green sauce.  Cover and cook for 30 minutes, until layers are heated through and cheese is melted.