Since it the time for trail rides to pick up, it makes sense to feature another recipe from the High Desert Trail Riders Back Country Horsemen Association or Klamath Country, Oregon. On our April 2nd post we featured a Mexican Corn Casserole. Now, we up for the main course. This is from Brenda Cordonnier.

Sour Cream Beef or Chicken Enchiladas

2 cans of cream of chicken soup
1 pint of sour cream
1 package of flour tortillas
1 pound grated longhorn or cheddar cheese
1 pound chicken or beef
1 small can diced green chilies (optional)
1 jar or homemade salsa
milk or water (optional)

Directions:

Mix the cream of chicken soup with sour cream (you may add salsa and a little milk or water to thin).
Fry and season ground beef or diced chicken.
Warm tortillas (one at a time).
Put a little of the soup mixture in each tortilla and add meat, cheese and salsa.
Roll like a burrito.

Spray bottom of a large frying pan or Dutch oven with cooking spray, or oil the bottom of the pan with cooking oil.
Spread a layer of sour cream and soup over the bottom.
Place and arrange enchiladas in pan.
Cover with remaining sauce.
Add remaining cheese over the top.

If using camp stove, place skillet on very low heat and cover with aluminum foil.
Slowly warm until bubbly and cheese is melted.

If using Dutch oven, bake (15 coals on the top, 10 on the bottom) for 20-30 minutes.

Garnish with avocado slices, olives and fresh tomatoes.

Note: I precook and season my meat at home, freeze in double ziplock bags and wrap in newspaper and foil to keep frozen until ready to use.

We’ll feature the Camp Apple Crisp soon.

These were delicious out in the cool sunny weather. I hope you enjoy.

Culinarily yours,