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| This Recipe is meant for older campers. Decide for yourself if it is appropriate for your younger campers or not. | |
| Required: | 12-inch dutch oven |
| Ingredients: | 3 12oz. cans of white chicken meat 1 onion 1 cup water 9 11-inch flour tortillas 2 tsp Seasoned salt 1 10oz. can tomato soup 2 10oz. cans of enchilada sauce 1 lb shredded cheddar or mozzarella cheese 1 lb frozen or canned corn 1/2 small can sliced or crumbled black olives extras: green onions, tomatoes, olives, sour cream, whatever sounds good |
| Instructions: | Place chicken and liquid from cans into dutch oven. Break up chicken with a fork. Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer and stir over bed of coals for 10 minutes to heat thoroughly. Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven. Sprinkle a layer of cheese over mixture remaining in dutch oven. Lay two tortillas on cheese. Add sauce, cheese and tortillas in three layers : ending with sauce and cheese. Put lid on dutch oven and cook on low heat for 30 minutes, with about 6 briquettes worth of heat under and 14 on lid. Serves 8 to 10. |
Chicken Enchilada Pie Camping Recipe 
