Bruneau River Pork Enchiladas

Serves: 12
Total Calories: 81


1 dozen burrito size flour tortilla
2 cups shredded pork
1 cup
1 (10-ounce) can fresh salsa
1 small yellow onion, diced
1 can black olives, drained and diced
2 cups grated Cheddar cheese and/or monterey jack cheese


Set a 12-inch Dutch Oven over 6-8 evenly spaced briquets and let heat for about 10 minutes. One at a time take a tortilla and let warm for 10-15 seconds at a time then flip over for another 10-15 seconds.

Take each warmed "tort" and place 2-3 tablespoons of shredded pork, a tablespoon of green pork chili, 1 teaspoon of salsa, along with a teaspoon each of diced onion and olive on each tortilla. Roll up and place in a 12-inch Dutch Oven with a thin layer of green pork chili spread on the bottom. Since you can only fit about six enchiladas in a 12-inch Dutch Oven you’ll need a couple of Dutches or in a pinch put two layers in one 12-inch Dutch Oven. Pour the remaining green pork chili over the enchiladas and bake with 16-18 briquets on the top and 4-6 on the bottom for 30-40 minutes.

Take the Dutch Oven off the firepan and spread the grated cheese over the top and let set for 10 minutes before you serve. It shouldn’t take a rocket scientist to figure out you can make this with chicken, beef, or whatever you have in the cooler.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 12
Total Calories: 81
Calories from Fat: 54

This Bruneau River Pork Enchiladas recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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