Hey guys! I'm so excited to share with you today some footage from last weekend's camping trip in the Sierras. Since I'm trying to make as much content as possible, why not make a video of what we ate and drank?
So I give you, Dinner and Drinks, camping edition.
Andrew and I like to go all-out when it comes to eating while camping, but that doesn't mean we want to spend hours cooking (unless that means sitting around a campfire while your food cooks!). So prepping ahead is key.
This was the first time I made this enchilada recipe, and it was very easy to prep at home and then just assemble in camp. We just cooked them on the stovetop, but if you're making these while camping, feel free to use a grill or a dutch oven in the campfire, whichever you prefer. The meat is already cooked prior to camp so you basically just need to warm everything up and melt the cheese!
Check out the video for some fun camping footage:
To me, the best beer to pair with Mexican fare like enchiladas is American Pale Ale, which is a snappy, refreshing beer that showcases the flavors of Cascade hops. Pale Ales have a fresh, citrusy quality (from the hops!) that match the spices in dishes like enchiladas. They are also fairly bitter, which will cut through the fattiness of all the cheese as well.
I brought along Sierra Nevada Pale Ale on our camping trip, but feel free to use any American Pale Ale you prefer. If you can't find any Pale Ale, American IPA will also work nicely, although since it is more bitter and has less FLAVOR from the hops, it is not my first choice. But then again we were camping, so I wouldn't have been too picky on any beer I drank with dinner. Cheers and happy pairing!
- 2 Tbsp olive oil
- 1/2 yellow onion, diced
- 1.5 boneless, skinless chicken breasts, diced into small pieces
- 1 (4 oz) can of diced green chiles
- 1 (15.5 oz) can black beans
- flour tortillas
- shredded cheese
- 1 can red enchilada sauce
- 1 can refried beans
- sour cream (for topping)
- salsa (for topping)
In a large saute pan, heat oil over medium heat. Add onion and saute until translucent, about 3 minutes. Add diced chicken and green chiles, season with salt and pepper. Saute for about 10 minutes, until the chicken is cooked completely through. Remove from heat. If making for camping, let cool and store in a container in the cooler until ready to use.
1. Lightly oil a cast iron pan or dutch oven. Place some of the chicken mixture, refried beans, enchilada sauce, and shredded cheese into a tortilla, then roll up and place in the pan.
2. Continue filling remaining tortillas (we ate 2 per person and were STUFFED!) then place, rolled up, into a line in the pan. top with remaining enchilada sauce and cheese. Lots and lots of cheese. Any remaining beans may be heated separately and served on the side.
3. Place pan over medium-high heat on a grill or stovetop. To make the cheese melt quicker, place foil on top. If using a dutch oven in a campfire, place near hot coals...the enchiladas will be done in about 15 minutes.
4. Serve with sour cream, salsa, chopped onion, cilantro, or whatever other toppings you desire!