Campfire Chicken Enchiladas
These campfire chicken enchiladas are filled with veggies, chicken, and beans, then covered in pepper jack cheese and cooked in a cast-iron Dutch oven. A delicious camping meal!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 5 people
Calories: 625kcal
charcoal briquettes
long metal tongs (for moving coals)
pot holders
aluminum foil
mixing bowl
mixing spoon
measuring cup + spoon
large spoon or spatula (for serving)
can opener (if cans aren't pop-top)
- 10 flour tortillas (already cooked, amount approximate) Use small or medium tortillas, not large burrito-style tortillas
- 1 tablespoon oil
- 1 onion, diced
- 2 bell peppers, diced (seeds + membrane removed) I prefer sweet red, yellow or orange peppers
- 1 teaspoon taco seasoning
- ½ teaspoon sea salt
- 2 10-ounce cans enchilada sauce (red or green) Or use a 20-ounce bottle or can, divided
- 14 ounce can black beans, drained
- 10 ounce can chicken Use 2 cans for extra meat, or use other cooked chicken meat
- 2 cups shredded pepper jack cheese
- ¼ cup pickled jalapeños (optional)
- 1 lime, cut into 8 wedges
Prepare Campfire + Enchilada Ingredients:
Calories: 625kcal | Carbohydrates: 59g | Protein: 38g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 2511mg | Potassium: 589mg | Fiber: 11g | Sugar: 13g | Vitamin A: 2707IU | Vitamin C: 71mg | Calcium: 473mg | Iron: 6mg