Campfire Enchiladas

Hey, this is Philip Hunt and Corey Hunt. We’re here with Go Outside and we’re going to tell you about one of our new favorite recipes for the campfire. We’re up here at Cades Cove in the Smoky Mountain National Park.

And we’ve had a big day– of sightseeing, animal watching and fishing. And I caught more fish, which rarely ever happens to let you all know. But the meal we’re going to tell you all about is called… what is it?

Chicken enchiladas, chicken enchiladas. We used the Dutch oven– our Lodge Dutch oven over there. And it is incredible. The first part of the meal was starting at home. We —

what did we do? We cook the chicken in the crockpot and then shredded it, stored it in the refrigerator and then brought it with us.

Yeah, put it in the cooler. It’s fun to do that with the recipes to start something at home. It saves time around the campfire for more time playing here. So once we got it here, took the chicken out– got a fire going.

Yeah, a good coal base.. good base. Warmed up the lid. The key part about this recipe is having enough heat on top to melt the cheese on the enchiladas. So how did you make the enchiladas?

So what we did is we started with the layer of enchilada sauce.

So we bought at the grocery store and then had a tortilla out and put a layer of black beans, a layer of the shredded chicken and a layer cheese rolled it up and put it in the enchilada sauce in the Dutch oven, covered about six to eight of them with more enchilada sauce and cheese before we put

the lid on it and then put it in the coals and then added more coals to the top.

Yeah, we tried to put the coals evenly around the top there. And ah, my gut feeling was let it sit for ten minutes.

Her gut feeling was, let it sit for five minutes. You never know with campfires. Thankfully, her gut feeling won the day– we checked it after five minutes and you can see it looked delicious, cheese was melted. And we let it cool a little bit before we served it.

Once we served it just easy enough with the spatula.

Well I liked it, because it’d be good for a crowd. You can easily set up an assembly line and make multiple batches of this over and over. Yeah, it was it was great. We had we actually cut too much chicken at home or have it for another meal later this week.

It was great. One thing to look out for the enchilada sauce might have been a little too spicy for the kiddos. One of our kids, like Spice liked it, but he said it was spicy. Our daughter, who doesn’t like Spice so much, she wasn’t a big fan, but we loved it.

It was great. Just. Yeah. Pay attention to the spice. Don’t throw some jalapeños and habaneros in there just because you want something to burn your mouth in the middle of the campsite. So. So, yeah, check it out.

Check out this recipe. Give it a try. We loved it. Will be cooking it again multiple times in our family camping outings and check out more of our recipes at go outside.