Go Ahead, Take A Hike! (Because Dinner Will Be A Breeze)

Spark your outdoor cooking creativity with this wildly delicious Campsite Chicken Verde Tortilla Casserole. This hearty, yet simple-to-prepare stacked tortilla casserole bubbles up beautifully and is deeply satisfying after a long day of hiking, swimming, fishing or napping. In the rare case that every morsel of this tortilla masterpiece doesn’t get devoured, be sure to save the leftovers for the next day – the flavors will be enhanced and it will make for a mean breakfast or midday lunch.

No camping plans in your near future? Don’t worry – this recipe can easily be prepared in a traditional dutch oven (with a dome lid) and baked in a standard oven, at 400 degrees for 25-30 minutes. The beauty of this recipe is its ease of preparation. We recommend keeping the ingredients on hand so you’re able to quickly throw it together at a moment’s notice, after a jam-packed weekend or after a long work day midweek.

Campsite Chicken Verde Tortilla Casserole

Prep time: 5 minutes | Cook time*: 30 minutes

*This recipe is designed for a 6 quart cast iron camp dutch oven, (similar to a traditional dutch oven, but with a rimmed lid) intended to be cooked outdoors with hot coals. The recipe will also work in a traditional dutch oven (with a dome lid), baked at 400 degrees, in a standard oven, for 25-30 minutes.

 Ingredients

10 ounce can mild green enchilada sauce

10.5 ounce can chicken stock, reduced sodium

7 ounce can salsa verde

8 ounce container 2% Greek yogurt

11 ounce can whole kernel corn, drained

2.25 ounce can black olives, sliced

7 ounce can green chiles, diced

14.5 ounce can tomatoes, diced and drained

1 whole rotisserie chicken, pulled and shredded

8 ounces Mexican blended shredded cheese, reduced fat, with 4 ounces reserved

1 teaspoon vegetable oil

20 La Tortilla Factory Traditional Yellow Corn Tortillas, King Size or Sonoma Organic Yellow Corn Tortillas 

Garnish ideas: fresh cilantro, fresh diced tomatoes, fresh diced green onions, Greek yogurt

Preparation

Prepare 20-40 coals until they are evenly gray. Arrange 12-14 hot coals on a flat, non-flammable, surface such as a cookie sheet, large flat rock or on top of the BBQ grill. In a large bowl, combine enchilada sauce through Greek yogurt ingredients and mix well. Once blended, add in the corn through chicken ingredients. Coat your dutch oven with oil and cover the bottom with tortillas, tearing them if needed, 4 tortillas per layer. Top tortillas with chicken mixture, a layer of cheese and repeat; ending with chicken mixture.

Set your dutch oven over the coals and cover. Place 20-25 hot coals on the lid and let bake for 30 minutes; checking for doneness. During the last five minutes of cook time, carefully lift the lid and sprinkle with the remaining cheese and let cook until melted and browned; approximately 10 additional minutes. Remove from heat and serve with a metal spoon. Allow campers to top their casserole with a variety of toppings such as Greek yogurt, diced tomatoes, fresh cilantro, diced green onions or salsa.

Number of Servings: 8-10

Per Serving:

Calories: 390 | Total fat: 12 grams | Total carbohydrates: 40 grams | Dietary fiber: 4 grams | Protein: 32 grams