Dutch Oven Enchiladas

Source: A man doing a demo at a 4-H day camp many, many years ago

Ingredients:
1 lb. hamburger
1 onion, chopped
2 cans enchilada sauce (or you can make your own here - I used about 3/4 of this recipe to equal about 2 cans)
2 cans tomato soup (there's also a nifty substitution you can use for this)
1 small can diced green chiles
9-12 large flour tortillas
2 cups cheese, grated
salt, pepper, and garlic powder
garnish: shredded lettuce, chopped tomatoes, sour cream, salsa, sliced olives

Directions:
Season hamburger and onion with salt, pepper and garlic powder and brown over medium heat.  Drain grease.  Add enchilada sauce, soup and chiles to meat.  Cover bottom of Dutch oven with a layer of sauce mixture.  Layer three tortillas, sauce and cheese about 3-4 times - until it reaches the top (I like to aim for 4 layers with 12 tortillas total - it seems to not be quite as soupy that way when it's all cooked up).  Cook for 15-25 minutes until cheese is melted and casserole is bubbly.  Serve with garnish.

Notes:
One day my sister, brother and two cousins and I were hanging out at the Cache County Fairgrounds at a 4-H day camp.  One of the stations or classes that we could attend was about Dutch oven cooking, and since it gave out samples of the finished product, of course we were there!  This was the recipe being demonstrated that day and we were all so impressed and amazed and delighted over its goodness (we had apparently never had enchilada casserole before) we made sure to memorize the recipe (I think we went back to the demo at least twice more, cementing the recipe in our minds) to tell our mom when we got home.  It's been a staple at family campouts and cookouts and Sunday dinners ever since.  We always make it in a Dutch oven, either on the camp chef or with coals if we're outside or straight in the oven if we're home, but really it can be made in any big casserole dish, and we've even been successful with it in the crockpot!