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Campfire Cheese and Spinach Enchiladas
Created by admin, Friday, 10 October 2008 Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted
Description Food always taste better at camp after a long day on the trail.  This is a super easy, tasty Mexican treat that everyone will love.  And you get to sneak in some veggies.
Ingredients
At a glance
Course
Appetizers
Dinner
Snacks
Lunch
Breakfast
Entrees
Cooking Method
Campfire Cooking
Grilling
Cuisine
Mexican
Makes
10 Enchiladas

10 Burrito size Flour Tortillas

1 can of your favorite enchilada sauce (green or red)

3 cups of mexican blend cheese

1 cup crumbled feta cheese + more for sprinkling

1 red onion - chopped

1 bag of baby spinach - chopped 

Tortilla chips

Lime wedges 

Tabasco or other hot sauce or canned salsa(optional)

Sour Cream (optional - depending on refrigeration) 

 

Methods/steps

 

  1. Start a campfire and let the flames burn down so you'll get medium heat
  2. Spray a large metal roasting pan with Pam
  3. Lay a tortilla on a flat surface and fill with spinach, about a 1/4 cup of mexican cheese, chopped red onion and a little bit of feta cheese.
  4. Roll the tortilla together and put the seam-side down in the pan.
  5. Repeat with remaining tortillas.
  6. Pour the can of enchilada sauce evenly over tortillas.
  7. Sprinkle with remaining mexican cheese.
  8. Cover with foil and place on a grate over the campfire. 
  9. Remove foil after 5 or 10 minutes
  10. Cook until cheese is melted, bubbling and oozy. 

 

To serve:

Place one enchilada on a plate sprinkle with remaining feta cheese, top with sour cream, a lime wedge (for squeezing) and tortilla chips.  Pass hot sauce or salsa.

 

Additional Tips

If you have left over chicken, pork or beef you can add it to the enchiladas in step 3.

Or add scrambled eggs and cooked bacon for a  breakfast enchilada.

 

Reviews
Rate this recipe
Commment by Baked Alaska , Friday, 10 October 2008 vote imagevote imagevote imagevote image
Spinach in an Enchilada? It was awesome. Try crushing the tortilla chips over the enchilada to add a little bit of crunch.