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Campfire Enchiladas

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Campfire Enchiladas

These tasty dutch oven enchiladas are the perfect campfire recipe to warm you up on a chilly camping trip.
Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword camping, car camping, egg-free, no nuts, no shellfish, no tree nuts


  • 1 white onion
  • 1 green pepper
  • 1 red pepper
  • ½ can green chiles
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 1 can green enchilada sauce
  • 8 flour tortillas
  • 1 can black beans
  • 2 cups shredded Monterey Jack cheese
  • jalapenos optional for topping
  • sour cream optional for topping
  • fresh cilantro optional for topping



  • Slice green pepper, red pepper and onion.
  • Sauté green pepper, red pepper and onion until the peppers are soft and onion is translucent. Add green chiles, cumin, garlic powder, and chili powder. Store in an airtight container.


  • Spread a small portion of the enchilada sauce at the bottom of the dutch oven.
  • Spread a spoonful of the sautéed peppers and onions and black beans in each tortilla. Sprinkle each with cheese, then tightly wrap the tortilla. Place the tortilla in your dutch oven.
  • Cover the tortillas with the remaining enchilada sauce. Sprinkle with the remaining cheese.
  • Set the cast iron dutch oven over campfire coals. Using tongs, also place 5-8 coals on the dutch oven lid in a checker formation. Check the enchiladas after 10 minutes. They are done once the sauce is bubbling and cheese is melted.

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