Bring a fiesta into the backcountry with this easy to make recipe for Enchiladas Verde! Not only does this meal have authentic Mexican flavors, its also great for feeding a hungry group. The ingredients are pack friendly and will last many days without refrigeration. Whip up enchiladas after a big day of adventuring and enjoy a meal that tastes muy authentico!
How to make enchiladas
The key to great enchiladas is the sauce. Without a good enchilada sauce you have a boring tortilla with meat and cheese. However, not many enchiladas sauces are easy to store in a backpack. Thankfully one brand decided to take their famous salsa recipe and transform it into a backcountry friendly dehydrated powder! B.Redi Salsas from Oregon taste outstanding and they have been around for over 25 years. Customers began asking for a dehydrated salsa to use for camping, sporting events or to keep on hand at home, and B.Redi responded with three delicious salsa flavors.
To make Verde Enchiladas we used a Tangy Tomatillo sauce, which has a delightfully spicy kick that didn’t overpower the meal with too much heat. This sauce is very easy to make, all you do is add water and heat. As B.Redi cooks it thickens and coats the outside of the tortillas. You will be surprised by how easy this dish is to make, and how outstanding the flavors are! One packet of B.Redi is enough to make 4 enchiladas.
This recipe is easy to execute, and can be made on just about any slow cooking backcountry stove. Enchilada ingredients are already precooked, so you’re not “cooking” you’re just heating and melting to make this meal. We used a 180 Stove, a small stove (weights only 6.4 oz) made by 180 Tack that is heated using natural fuels. The advantage to this type of stove is temperature regulation. You can control the heat of the stove by adding sticks, pinecones, leaves or other available natural materials. With a consistent medium heat the enchiladas should take around 15 minutes to thoroughly cook.
The Adventure Sports Podcast
Check out this episode of The Adventure Sports Podcast for step by step instructions on how to make backcountry enchiladas! On this episode Curt Linville interviewed Michelle Shea on what inspired this recipe, and why its a home run meal that you won’t want to miss!
Use dehydrated B.Redi Salsas to make enchiladas in the great outdoors.
- 1 package B. Redi Tangy Tomatillo
- 1 cup Water
- 1 tbsp Olive Oil
- 1 can Chicken
- 2 cup Cheese
- 4 Flour Tortillas
Empty B.Redi Salsa into cooking pot, add one cup of water and stir together using spoon or knife.
Pour salsa into cup and set aside while you prep the tortillas.
Add 1 tablespoon Olive Oil to the bottom of the pan. Use to coat bottom to prevent sticking.
Slice and chop cheese into small, thin pieces. Lay a tortilla flat on a clean surface (or hold in hand) and add a line of cheese, chicken and light salsa. Fold the right side of the tortilla over to the left side, then tuck and roll. The roll secures the cheese, chicken and salsa inside of the tortilla.
Take rolled tortilla and place on pot with the opening on the bottom. Repeat stuff, tuck and roll 3 more times.
Pour remaining salsa back into pot over the rolled tortillas. Top each tortilla with a line of cheese. Cover pot with lid or aluminum foil. Cook at a medium temperature for 15 minutes, or until the cheese on top is thoroughly melted.
For minimal clean-up eat directly out of pot. Always clean up any mess and remember to Leave No Trace!