FOOD CALCULATOR
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General
Ingredients 12 servings
Canned Chicken
8.0
can(s)
Black Beans
4.0
can(s)
Black Beans
4.0
can(s)
Diced Green Chiles
2.0
can(s)
Dehydrated Onions
1.0
cup(s)
Red Enchilada Sauce
48.0
ounce(s)
Medium Flour Tortillas
24.0
whole
Corn Tortillas
24.0
whole
Cheese, Shredded
16.0
ounce(s)
Vegan Cheese, Shredded
16.0
ounce(s)
Dietary Restrictions
Wheat / Gluten
Dairy
Poultry
Recipe Instructions
Drain chicken.
Rehydrate onions according to instructions.
In a large bowl, combine chicken, onions, black beans, and green chiles.
Spread enchilada sauce on each tortilla. Add filling, roll up tightly, and place seam-side down in a greased Dutch oven.
Pour remaining enchilada sauce over the top and cover with cheese.
Bake covered with coals on top for 20 minutes, until heated through and cheese is melted.
Note: Use cheddar cheese powder as a shelf-stable substitute for cheese on trips longer than 4 days or in hot weather.
