Campfire Cheese and Spinach Enchiladas

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Campfire Cheese and Spinach Enchiladas

Ingredients:

10 Burrito size Flour Tortillas
1 can of your favorite enchilada sauce (green or red)
3 cups of mexican blend cheese
1 cup crumbled feta cheese + more for sprinkling
1 red onion - chopped
1 bag of baby spinach - chopped
Tortilla chips
Lime wedges
Tabasco or other hot sauce or canned salsa(optional)
Sour Cream (optional - depending on refrigeration)

Preparation:

Start a campfire and let the flames burn down so you'll get medium heat, Spray a large metal roasting pan with Pam.

Lay a tortilla on a flat surface and fill with spinach, about a 1/4 cup of mexican cheese, chopped red onion and a little bit of feta cheese. Roll the tortilla together and put the seam-side down in the pan. Repeat with remaining tortillas.

Pour the can of enchilada sauce evenly over tortillas. Sprinkle with remaining mexican cheese.

Cover with foil and place on a grate over the campfire. Remove foil after 5 or 10 minutes. Cook until cheese is melted, bubbling and oozy.

Plating:
Place one enchilada on a plate sprinkle with remaining feta cheese, top with sour cream, a lime wedge (for squeezing) and tortilla chips. Pass hot sauce or salsa.

Notes:
If you have left over chicken, pork or beef you can add it to the enchiladas in step 3.

Or add scrambled eggs and cooked bacon for a breakfast enchilada.