CAMP OVEN CHICKEN ENCHILADAS
To save yourself some time at the campsite, you can make your enchilada filling at home ahead of time. Store it in a container in your esky until ready to use. Then at camp, just skip ahead to the enchilada rolling step, cover with sauce and cheese, and bake.
These are a great family meal, for FODMAPers and non alike. They taste as good if not better than your local Mexican joint’s version – and these will keep your tummy happy.
Camp Oven Chicken Enchiladas – Low FODMAP
- 1/4 cup EITHER Low FODMAP Garlic or Onion Infused Oil
- 1/4 cup low FODMAP, gluten-free all-purpose flour
- ½ to 2 teaspoons chilli powder
- 2 cups Low FODMAP Chicken Stock, either homemade or purchased
- 1 (415 g) can diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
If you want to buy your Enchilada Sauce, look for the FODYS Enchilada or Taco Sauces. I have found them at a few local IGA stores.
- 700 g boneless, skinless chicken breasts or thighs, cut into strips
- 1/4 teaspoon chilli powder
- 1/4 teaspoon cumin or more to taste
- 1/4 teaspoon oregano or more to taste
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 teaspoons EITHER Low FODMAP Garlic or Onion Infused Oil
- 115 g minced fresh green chilles
- 115 g sharp or extra sharp cheddar, grated (about 1 cup)
- 115 g Mozzarella, grated (about 1 cup)
- 10 tortillas (Gluten Free, Low Fodmap available in stores)
- 1/4 cup chopped coriander
- 1/4 cup chopped shallots, green parts only
Preparation at Home
For the Sauce:
(Skip this step if you are using store bought sauce in a jar – I like the FODYS Taco or Enchilada Sauce which I have found a few local IGAs.)
- Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for a minute or two to lightly cook the roux, which is the basis for our sauce (you are just removing the raw flour taste).
- Whisk in chilli powder and cook for 15 to 30 seconds then slowly whisk in stock, then tomatoes, cumin, oregano and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes.
- Set aside. This makes about 3 cups of sauce; you might not use all of it for this recipe but it will keep, refrigerated, in a covered container for up to a week.
For the Enchilada Filling:
- Place chicken trips in a mixing bowl and add the chilli powder, cumin, oregano, salt and several grinds of black pepper and toss to coat.
- Heat oil in a medium sized nonstick pan over medium heat until hot, add chicken and cook, stirring often, until about halfway cooked through (just losing its pink color), about 3 to 5 minutes. Stir in green chillis (to taste) and a splash of the enchilada sauce and stir to coat. Continue cooking the chicken until cooked through, about 3 to 5 minutes more.
- Let it cool and store in an airtight container.
At the Campsite
Prepare your coals or get your campfire going so that you’ll have embers to cook with.
Add 1/2 cup enchilada sauce to coat the bottom of the Camp oven.
To build the enchiladas, chicken strips in a line the centre of tortilla & top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Camp oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Camp oven.
Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
Return the camp oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
Serve topped with jalapeños, shallots, coriander, and a squeeze of lime & enjoy!
1.) Use flour tortillas, if you can. While we prefer corn tortillas for tacos, for enchiladas we find that extra malleability of flour tortillas is a huge help. (If you are on a gluten-free diet or otherwise must use corn, the best trick to keep them from breaking is to warm them up before rolling.) You can get such great GF Flour tortillas now too!
2.) Enchiladas are only as good as its sauce. Spicy, bright, and slightly tangy are the flavors we look for. Homemade is obviously the ideal choice, but when camping it’s more likely you’ll be using pre-made sauce. We’ve tried a lot of different canned sauces, some good, some not so good. Here are our favorite store-bought options:
3.) Toppings! Corriander, Shallots, a spritz of lime juice, sour cream, or sliced jalapenos are all excellent ways to take your enchiladas to the next level.