Fire Camp Recipes: Green Chili Chicken Enchiladas

Easy Green Chili Chicken Enchiladas

Eagle Creek Fire Animal ShelterIn September of 2017, the MY KITCHEN Crew, along with many amazing helpers, spent two week in Stevenson, WA, cooking and serving meals to the shelter volunteers, evacuees, and firefighters at the emergency shelter there.

The shelter had been set up to temporarily house families, pets, and livestock from the Eagle Creek fires in the Columbia Gorge. 

Many of these folks wouldn’t have left the danger zones without their animals (I wouldn’t have), and thanks to an amazing group of local volunteers, they were able to bring them here.

A dozen or so shelter volunteers fed, calmed, and cared for several hundred animals (more, if you count all the chickens, lol) and it was hard work. A LOT of hard work, and someone needed to feed these folks.

We were lucky enough to be the ones they called.

Eagle Creek Fire Shelter

We cooked three meals a day, and covered a lot of my favorite dishes, as well as some new ones. This is the first of those “fire camp” recipes, that I’m posting. Many more will follow.

Cooking for the Eagle Creek Fires

MamaGinny…therapist, babysitter, fixer, force of nature…we couldn’t have done it without her!

Our time in Stevenson was invigorating, exhausting, sometimes hilarious, and sometimes heart-breaking, but I’m so thankful that we had the opportunity to serve some hot food, and put smiles on the faces of some very frightened and worried folks.

Eagle Creek Fire Evacuee Camp

The bosses (and the real heroes of the Eagle Creek Fire Animal Shelter) Pam Seaman & Jean Foster!

We developed some great relationships, and new friendships during our time at firecamp, and many of those new friends are working with us at the MY KITCHEN Outreach classes that we’ve been teaching to the kids in Carson, WA.

An opportunity that arose from meeting the amazing Karen Douglass, another shelter volunteer, who also happens to be Superintendent of the Stevenson-Carson School District!

This one is one of my favorite dishes, regardless of where I’m cooking it. I have other recipes for these enchiladas, but this is the exact version I made at camp, with the donated ingredients we had available.

Enjoy!

~Chef Perry

Green Chili Chicken Enchiladas

  • 8 skinless, boneless chicken breasts (or two rotisserie chickens, shredded)
  • garlic salt to taste
  • 12 large corn tortillas
  • 1 (28 ounce) can green chili enchilada sauce
  • 1 (36 ounce) package shredded “Mexican blend” cheese
  • 1 (8 ounce) container Mexican sour cream

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

chopped chicken breast

Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, chop, and set aside.

charring tortillas

With metal tongs, char each tortilla over the open flame of a gas stove burner for about 1 minute, until lightly puffed, but still flexible.

Green Chili Chicken Enchiladas

Spread a little of the enchilada sauce in the bottom of a large baking dish. Fill each tortilla with 1/2 cup of chicken, 2 Tbs of cheese, 2 Tbs of sour cream, and 2 Tbs enchilada sauce.

Green Chili Chicken Enchiladas

Roll, and  arrange 6 tortillas in a single layer. Top with 1/2 the remaining chicken, 1/2 the cheese, and 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.

Green Chili Chicken Enchiladas

Repeat, coating the remaining enchiladas (2nd layer) thoroughly with remaining enchilada sauce, and cheese.

Green Chili Chicken Enchiladas

Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Green Chili Chicken Enchiladas

This recipes is also AMAZING using grilled chicken thighs! Follow this recipe (but skip the sauce):


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