Servings: 12
Ingredients
3 pounds chicken tenders
1 large yellow onion, chopped
6 green onions with tops, chopped
1 7 oz. can mushrooms
1 15 oz. can whole kernel corn
1 7 oz. can chopped green chilies
1 red, orange, or yellow pepper, chopped
1 28 oz. can green chili enchilada sauce
1 tsp. ground cumin (add more if desired)
1 cups sour cream (lite or regular)
10 – 12 large flour tortillas
1 15 oz. can black olives, sliced
1 1/2 lbs. grated cheddar-jack cheese (buy pre-grated to reduce the risk of sand & dirt!)
Optional:
Zucchini to add with the vegetables, diced
Green pepper, chopped with others
Taco seasoning, for additional spice
1 cup sour cream for serving
Salsa of choice for serving
Sliced jalapenos for serving
Sliced avocados for serving
Tortilla chips for serving
Preparation
At home, before leaving town, dice and precook the chicken and yellow onion. Then add the green onions, mushrooms, chilies, cumin, chopped red (and other) pepper, corn, and taco seasoning if desired. By doing this ahead and freezing or refrigerating, you save time and waste at the campsite. At camp, combine the enchilada sauce, sour cream and chicken mixture. Slice the olives, find the grated cheese and spray the Dutch oven with no-stick cooking oil. Create at least 2 layers of the tortillas, chicken mixture, olives, sauce, and cheese in a 12” Dutch oven, topping with a layer of tortillas and cheese. Bake for 45 – 50 minutes with 8-10 coals on the bottom and 12 on top, adding coals if necessary as coals burn down. The enchiladas will be done when they are bubbling throughout and you have an inviting odor! Serve with sour cream, salsa, avocados, jalapenos, black beans and chips or other accompaniments of choice. Enjoy!
Original recipe from Robyn Gebo Taylor, modified!