Campfire Enchiladas

By Corey Hunt, & Philip Hunt
Cook Ambassadors

Dutch Oven Enchiladas

Ingredients (Serves 4)

2lbs Chicken Breast

4 cups of Chicken Stock

1 can of refried Beans (Black or Pinto)

2 cans of Enchilada Sauce

1 16 ounce bag of Mexican Cheese

At Home:

1: Cook chicken breasts in slow cooker with broth for 5 hours

2: Shred chicken and keep cool until ready to use. 

At the Campsite:

1: Start a fire and make a good coal base. Place lid of Dutch oven near fire to preheat it. 

2: While fire is burning, cover the bottom of the Dutch oven in enchilada sauce. 

3: Assemble the enchiladas by spreading refried beans, adding chicken and cheese, and rolling the tortilla. 

4: Place rolled up tortilla in Dutch oven. You can make multiple layers if you are cooking for a crowd. 

5: Cover the enchiladas with sauce and cheese. 

6: Place the Dutch oven lid on the Dutch oven, then put the Dutch oven on the coals. Cover the lid in coals also. 

7: After five minutes, check the enchiladas. If the cheese is melted and the sauce is bubbling, they are ready. 

8: Serve with a spatula and enjoy

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