Camp Recipes

Recipe: Campfire Enchiladas

August 29, 2016
https://www.flickr.com/photos/stuart_spivack/

https://www.flickr.com/photos/stuart_spivack/

Campfire cooking doesn’t have to be restricted to the basics of burgers and hotdogs. Why not spice things up with a few flavors from south of the border? These Mexican Campfire Chicken Enchiladas are simple to make and require minimal preparation for a great fireside meal.

What You’ll Need

Ingredients:

  • 2 boneless chicken breasts
  • 1 package corn tortillas
  • 1 cup sour cream
  • 1 can green chili salsa
  • 1 can diced green chilies
  • 1 diced bell pepper
  • 1 diced small onion
  • 1 bag grated cheese of your liking (we use cheddar and American)
  • Like any good enchilada recipe, feel free to add any extra veggies you want!

What To Do

1) It’s important to cook the chicken ahead of time, as attempting to do so over a campfire is risky business and could easily lead to you getting sick. Bake your chicken at home before your trip in the oven at 350 degrees for 45 minutes. Once done, cube the chicken and pack it a container with ice to keep it cold.

2) Place a grill overtop the fire to place your enchiladas on while they cook. Line a piece of foil overtop the flames and place your chopped onion, bell pepper and green chilies on top to let them cook. Wrap them up to trap the heat. Leave them for about five to ten minutes, depending on how tender you like them.

3) You may have noticed the recipe calls for a combination of green chili peppers and green chili salsa, making it a tad spicy. Feel free to add and subtract these ingredients to make it your own if that’s not to your taste.

4) Lay out another strip of foil and coat it with a light layer of cooking spray. Place your tortillas on top. Add the vegetables, cubed chicken, chili salsa, a smattering of cheese and the sour cream to top it off. Fold the edges of the tortilla around the mixture. Coat the top of the wrapped tortillas with the rest of the cheese then wrap the foil around them. Alternatively, you can add a little bit of the chili salsa overtop the tortillas before adding the final layer of cheese, but it’s not necessary if you don’t want it very hot.

5) Flip the foil every four to five minutes for a total of 20 minutes cooking time, longer if you prefer, but try not to go over 30 or you might burn the cheese. Be careful when unwrapping, as they will be hot. There you have it! They tend to get a little messy so be careful when taking a bite, or maybe bring along some forks to help things along.

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