CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-04-20
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- Approx. 12 corn tortillas
- 1 can Cream of Chicken soup
- 1 can chicken (approx. 10 oz.)
- 1/2 pt. sour cream
- 1 can chopped Ortega chilies, with juice
- 1 sm. can sliced black olives, drained
- 3 cups grated cheddar and jack cheese
Instructions
Mix soup, chicken, sour cream, chilies, olives and 1 cup of the cheese mixture in a bowl or large ziplock baggie. Cover the bottom of an 8×10 casserole dish or 14" Dutch oven with a small amount of the mixture. Cover with a layer of tortillas. Spread 1/3 of the remaining soup mixture and 1/3 of the remaining cheese mixture over the tortillas. Cover with another layer of tortillas. Add another layer of the soup and cheese mixtures using half of each. Add a final layer of tortillas and the remaining soup mixture. Top with the remaining cheese. Bake at 350 degrees for 35 to 45 minutes.
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