How to Make Cheesy Enchiladas at the Campsite

This is my very first post!  And because it is my first, I thought I would start with one of the favorites that I get requested for a lot – my enchiladas.  You can make these vegetarian, or add more meat to cater to those in your camp group.  Whatever you do, just make sure you have plenty of cheese!
I usually use chicken for mine but you can use whatever kind of meat you like or are already cooking at your campsite.  For the chicken, I usually cook at home in my rotisserie and then shred and put into a large zip-lock bag before the trip to save time when at the campsite.

What you need –

• 1 can of corn
• 1 can of beans
• 32 oz. can of enchilada sauce – mild to hot depending on the group (I like mine with heat)
• 2 lbs. cooked and shredded chicken
• package of corn tortillas
• 4 cups of cheese – I usually use the Mexican blend
• Cast Iron or Dutch Oven
• Foil
• Bag of tortilla chips

Directions –

1. Cover the cast iron in a couple layers of foil for an easier cleanup
2. Layer the bottom foil with corn tortillas overlapping each other
3. Spread some of the canned corn and beans over the tortillas
4. Add chicken over the corn and beans
5. Spread 1/3 – 1/2 of the enchilada sauce over everything.
6. Cover with cheese
7. Add another layer of corn tortillas and repeat until you reach the top of the pan
8. Top with the remaining cheese
9. Cover the pan with foil and place over campfire but indirectly of the flames
10. Cook for one hour or until cheese is fully melted and it looks heated through and sauce is bubbling

One thing to note here – this is supposed to be a casserole but I have found people enjoy eating is served in bowls almost like a soup or dip and eat with tortilla chips

I would love feedback! If you have tried this recipe, please rate below and/or comment!