Dutch Oven Chicken Enchiladas

Camping season is over for me but I have quite a few camp cooks that need to be posted. lol

This meal worked out great. I planned it before leaving home so I could make this on the first night of camping, after setting up camp.
I smoked a chicken at home, shredded and bagged it and tossed it in the ice chest.

Then at the lake I made a creamy sauce using a good dab of sour cream, cream of chicken soup, scallions, a bit of milk, shredded cheese and salt to taste.

I topped each flour tortilla with the shredded chicken, scallions, sauce and more cheese. Some were topped with black olives too.

I like my enchiladas soft so as a precaution I placed a sacrificial tortilla in the bottom of the dutch oven. Just in case!

Then placed the enchiladas on top...

I topped the first layer with sauce, cheese and scallions, then repeated with another layer...
then poured in one cup of chicken stock.

Started the fire. I didn't need many logs for this... just enough for a good bed of hot coals.

shoveled a few coals on the top...

They took about 25 to 30 minutes to get hot and bubbly...

I scooped a couple off the top...

drizzled with sriracha sauce...

They were hot, gooey, creamy and cheesy...

These tasted so good. I make them at home in the oven but I guess the smoke from the camp fire gives them a little extra something. I need to try this in my backyard. :)

The weather was nice this trip... and the moon was amazing!

It will probably be March before I go camping again. I need to find something to keep me occupied this winter so I won't go stir crazy.

Hope everyone has a great rest of the week!


I forgot to add;
The sacrificial tortilla in the bottom of the dutch oven did get crispy on the bottom...

It kept the enchiladas nice and soft.
I broke off pieces to inspect...it tasted pretty good! :)

Campfire Quail n Grits

It's been awhile since I've posted. I'm still alive and kickin'! Thanks to those of you who have contacted me, I appreciate your friendship and kind words. :)

This is a breakfast cook from my last camp out. I make shrimp and grits sometimes but wanted to do something different.

I started my pot of grits first....

heated a skillet of butter and bacon drippings for the quail...

butterflied the quail and seasoned them with salt and pepper...

did a quick browning of the quail in the butter, bacon drippings...

then I let the quail finish cooking over the fire while making a sauce....

this is where I get creative...or maybe I just throw what I have on hand in the skillet.
I sautee onions and garlic in the drippings, then add a few herbs.. usually marjoram and thyme. Just what ever I have with me.
Then I add cornstarch or flour to thicken and beef stock. Salt and pepper to taste.
Sometimes I use wine but not always.

When it tastes good, I quit throwing stuff into the pot. :)

I cook some eggs in butter and add cheese to the grits...

That's about it.

The quail, cheesy grits, sauce and eggs...

I'm making this again next time. It turned out great!  I don't think there is a wrong way to cook quail though... I love em. :)

Hope everyone's doing well!