Camp Stove Skillet Enchiladas

Category

Entrees

Servings

4 Enchiladas

Prep Time

10 minutes

Cook Time

20 minutes

One of the highlights of camping is preparing delicious food over a campfire. If you’re looking for easy camping meals for your next outdoor adventure, try this delicious skillet recipe. Skillet enchiladas are a quick dish you can put together over the campfire (or on the stovetop) for a simple and rewarding outdoor meal. Your family will love the resulting flavor of the combination of Cabot Pepper Jack Cheese and enchilada sauce. Make this easy enchilada recipe on your next camping trip and share it with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).



To make 4 enchiladas, heat oil in a 10″ skillet over medium heat. Add onion and red bell pepper and sauté 7-8 minutes, until vegetables begin to soften and are slightly browned.



Add garlic and taco seasoning* and sauté for another minute. Transfer vegetables to a plate or bowl.



Warm tortillas while vegetables are cooking. Wrap tortillas in foil and gently warm over campfire or the burner of a camp stove. Flip frequently to prevent burning.


Spread ¼ – ⅓ cup enchilada sauce over bottom of the skillet. With a warmed tortilla laying in the palm of your hand, fill with ¼ of the vegetable mixture, ¼ of the beans, and a small handful of coarsely grated Cabot Pepper Jack Cheese. Gently roll the tortilla and lay it in the skillet.



Repeat with the remaining tortillas, vegetables, beans and cheese. Save about ½ cup of cheese for the topping.



Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.



Cover the skillet with a lid or foil and cook over medium-low heat until the enchiladas are warmed through and the cheese is melted.



Remove from the heat and top with Cabot Sour Cream, freshly chopped cilantro, avocado slices and a spritz of lime. Dig in!



*To make homemade taco seasoning, see the recipe below.


For more easy camping meals, check out our Campfire Breakfast Sandwiches and Foil Packet Nachos. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this easy enchilada recipe when you have the chance.

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic
  • 1 tablespoon taco seasoning*
  • (4) 8” tortillas, corn or flour
  • 15 ounce can black beans, drained
  • 10 ounce can enchilada sauce
  • 8 ounce Cabot Pepper Jack Cheese, coarsely grated (about 2 cups)

  • Toppings: Cabot Sour Cream, fresh cilantro, lime, avocado

Directions

  1. HEAT oil in a 10″ skillet over medium heat. Add onion and red bell pepper and saute 7 – 8 minutes until vegetables begin to soften and are slightly browned.
  2. ADD garlic and taco seasoning and saute for 1 minute more. Transfer vegetables to a plate or bowl.
  3. WARM tortillas while vegetables are cooking. Wrap tortillas in foil and gently warm over campfire or burner of camp stove. Flip frequently to prevent burning.
  4. SPREAD ¼ – ⅓ cup enchilada sauce over bottom of skillet. With a warmed tortilla laying in the palm of your hand, fill with ¼ of the vegetable mixture, ¼ of the beans, and a small handful of grated Cabot Pepper Jack Cheese. Gently roll the tortilla and lay it in the skillet. Repeat with the remaining tortillas, vegetables, beans and cheese.  Save about ½ cup of cheese for the topping.
  5. POUR the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
  6. COVER the skillet with a lid or foil and cook over medium-low heat until the enchiladas are warmed through and the cheese is melted.
  7. REMOVE from the heat and top with Cabot Sour Cream, freshly chopped cilantro, avocado slices and a spritz of lime.

Nutrition

Nutrition

per serving
Calories
560
Amount/Serving % Daily Value
Fat
25 grams
38%
Saturated Fat
12 grams
60%
Cholesterol
60 milligrams
20%
Sodium
1600 milligrams
67%
Carbs
57 grams
19%
Fiber
11 grams
44%
Protein
27 grams
Calcium
451 milligrams
45%
Image of Camp Stove Skillet Enchiladas

Recipe Tips

*To make homemade taco seasoning, combine 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

Let's Get Cookin'