Enchiladas

A Dutch Oven, or DO, is a cast-iron cooking pot that acts just like a mini oven and is often used on camping adventures and overnight rafting trips. It is amazing how many different and delicious dishes you can cook out in the wilderness with a Dutch Oven!

One of our favorite, hearty dishes is the Dutch Oven Enchilada Casserole! It is packed full of delicious, filling food and is sure to be enjoyed by all. Our guides cooked this delicious entree on one of our Colorado River overnight trips out of Moab, Utah!

Ingredients (makes one DO Enchilada Casserole):
Dozen Corn Tortillas
1 Pound of Meat (ground beef or shredded chicken are delicious)
16oz Cheese (Monterey Jack or cheddar are best, or mix the two together!)
1 Small Onion
1 Can Diced Green Chilies
1 Can Enchilada Sauce
1 Can Black Beans
*Feel free to add anything you think would be delicious in your enchiladas (for example corn, olives etc.)

Preparation:
1. Light coals (you’ll want 2 times as many coals as the diameter of your Dutch Oven. i.e. if you have a Dutch Oven that has a diameter of 12 inches light 24 coals.)
2. Chop vegetables into bite-sized pieces
3. Cook veggies and meat until meat is no longer raw and veggies are slightly browned
4. Layer your enchiladas – Start with sauce at the bottom then tortillas followed by veggies meat and cheese. Repeat the layers 3-4 times and end with sauce and cheese at the top.
5. By now your coals should be ready (they should look grey and no longer very black)
6. Evenly space one third of the coals on a fire pan and put DO on top. Place the other 2 thirds on top of the Dutch Oven.
7. Let the enchilada casserole cook until you can smell it coming from the Dutch Oven (that’s how you’ll know its done!)
8. Serve and enjoy! (Be careful because the Dutch Oven and enchiladas will be very hot!)

Joan Sundeen
Trip Consultant & River Guide