For those of you that have been lucky enough to have visited Four Peaks Brewing in Tempe for Sunday brunch you know how amazing their menu is. If you have not been to Four Peaks, we highly recommend it, even if you do not make it for brunch their regular menu and their beer makes it worth the trip. One of the many amazing items on their brunch menu is their breakfast enchiladas, which is Four Peaks’ breakfast rendition of their lunch & dinner serving of enchiladas, but with eggs and green enchilada sauce.
Since we at NextCampsite love Four Peaks’ enchiladas so much we thought we would try and make it ourselves, but while camping. So we made the enchiladas a couple times and perfected the best way to make it while camping. Right now you are thinking to yourself, “Seriously? Enchiladas while camping? That’s a lot of work.”, well we cheated a little and found a couple ways to make it simple.
What You Need For Two (Large) Servings
- 2 boneless, skinned chicken breasts
- A pinch of paprika
- A pinch of onion powder
- A pinch of garlic powder
- Half bundle of fresh green onions
- 8 ounces of sour cream
- 4 ounces of shredded Mexican cheese mix
- 6 Eggs
- 28 ounce can of green enchilada sauce
- 4 large corn tortillas
- Aluminum Baking Pan
- Tin Foil
- Food Storage Container
- Camping Grill
- Spoon (For Sour Cream)
Prior to Camping
- Preheat oven 425 degrees Fahrenheit.
- Cover the bottom of a baking pan with foil, leaving enough foil leftover to double over the top of the pan.
- Place chicken in the baking pan.
- Sprinkle paprika, onion powder, and garlic powder on chicken.
- Cover chicken with leftover foil and bake 20 minutes or until fully white.
- Uncover chicken and bake 5 minutes or until slightly brown.
- Take chicken out of oven to cool.
- Using fork and knife, shred chicken and dice green onion.
- Combine shredded chicken and green onion to food storage container and place in cooler.
- Using about 20 inches of foil, crinkle ends of foil and create a boat (where you can place food and surround it fully with foil). Repeat for second foil boat.
- Place chicken/green onion mix and some cheese into corn tortilla, roll it up and place into foil boat. Repeat for 2nd tortilla.
Use the foil boat to enclose the tortilla to prevent it from opening or breaking in the boat.
- Add half the can of green enchilada sauce to foil boat, and close the foil boat fully.
The idea here is to have the steam from the bubbling enchilada sauce heat up the entire interior of the boat, creating a pseudo/oven.
- Place boats in baking pan on grill at medium-high heat for about
15 minutes, occasionally use a spoon and scoop enchilada sauce on sides of foil boat over enchilada.
Sauce should start to boil, continuing to scoop over enchilada will heat full enchilada.
- Remove enchiladas boats from baking pan. Using the pan, cook 6 eggs over-easy.
- Place eggs in enchilada boats and cook enchiladas with eggs for another 5 minutes.
- Once heated, place foil boat on plate and open boat.
- Add 2 tablespoons of sour cream to boat and serve.
Note: We cook the eggs in the baking pan because we typically don’t have a frying pan with us, but if you have a separate frying pan you can cook the eggs in there instead of the baking pan.