The Dutch Oven! A great way to take your camp cooking to the next lesson. They’re pretty heavy and involve some extra gear but for car camping it’s totally worth it. I broke in my new 12″ dutch oven with these awesome Chicken and Red Bean Enchiladas!
The first step is to make the filling. Fry up some onions and chicken with seasonings until cooked through.
Add a can of red kidney beans and diced chilies. Your pan maaaay get a little full. No worries, you’re just getting it all warmed through at this point. If some falls out of the pan consider it a sacrifice to the fire gods.
You can totally use the dutch oven over the fire but a cleaner and more precise way to cook is with charcoal. A charcoal chimney is a great investment. Just start your coals before you start cooking the filling and by the time the filling is done the coals should be ready to go!
Fill your tortillas with the chicken mixture and some shredded cheese. Pour a bit of enchilada sauce around the bottom of the dutch oven and place filled tortillas seam side down. Top with the remaining sauce and cheese.
Time for the dutch oven to work it’s magic! Place it on top of a pile of coals and add some more coals on top of the lid. This recipe is pretty forgiving in terms of temperature so don’t worry too much. Just make sure there’s more on top than bottom. Rotate the oven 1/4 turn and the lid 1/4 turn the opposite way every 5 or so minutes until cheese is melty and bubbly
Fresh garnishes make the meal that much better! I’m a big fan of the green ones.
Plate up your enchiladas with the all extra garnishes, sit back and enjoy your delicious dutch oven meal!