| Chicken Enchilada Pie |
2# Boneless Chicken or 4# chicken with bones.
1 Med onion
1 cup water
9 11-inch flour tortillas
1 tsp salt
1 tsp Season salt
1 (10 oz) can tomato soup
2 (10 oz) cans of mild enchilada sauce
1# shredded cheddar or mozzarella cheese
1# frozen or canned corn (optional)
1/2 small can olives (optional)
Optional Garnish: Green onions, tomatoes, olives, sour cream, etc. |
12 inch Dutch Oven
Large metal bowl or pot |
Working over an open fire or burner, cook chicken with(season salt)and enough water to cover chicken in a Dutch oven. Drain off drippings - debone and cut chicken into small cubes. Add condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer 5 minutes.
Spoon 3/4 of the sauce into bowl. Place 2 tortillas over mixture remaining in pan. Alternate sauce, cheese and tortillas in three layers -- ending with sauce and cheese. Place lid on Dutch oven simmer over low heat (6-7 briquettes on bottom 14-16 on top) until cheese melts and tortillas soften - about 30 minutes. You have to be careful or you burn bottom. You may serve as is or add a garnish. Have fun with it! Make it look pretty. |
| I like to bring chicken already cooked/deboned. Then boys can do the rest. This is a fantastic meal. Depending on what you have with it, it can serve 10-12. |
| LaMar Nybo
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| 24-Sep-2004 |
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