Sunday, June 23, 2013


Last week we came way to close to losing Taylor's shop to the Royal Gorge Fire.....about 200 yds to be exact.  That's too close.  He is insured of course, that the hard work and sweat equity he has placed into this business cannot be measured by an insurance adjustor.  As a matter of fact, it's even hard to measure in terms of money.  Thanks to all the loyal customers who have come streaming back in to support him, not to speak of the phone calls.  And above all, thanks to the firefighters who worked so many long, dangerous hours to make sure that fire did not jump US 50.  Thank God for answering our prayers. 
As you go out fishing this summer, enjoy yourself with some decadent food and drink.  Life is too short for a diet anyway. 
Try this one for a delicious meal that you can chill in a cooler and bring back up to heat in a skillet or wrapped in foil over hot coals.   You'll probably have to use the camp stove since I'm pretty sure campfires will not be allowed in most places in the Southern Rockies.
Green Chili Chicken Enchilada Pie
1 lb. roasted Hot Green Chilies (Hatch if you got em)
1 roasted chicken (from the store is easier, but use your own if you have the time)
1 large can Cream of Mushroom soup
2 Chopped jalapeños (leave out if you don’t like hot food)
1 chopped white onion
1 tablespoon garlic powder
1 tablespoon cumin
1 tsp salt, 1 tsp black pepper
12 med size corn tortillas
1 lb grated sharp cheddar
Dice the chilies and mix them with the onion, spices, soup and chopped chicken.  Grease a baking dish and place a layer of torn corn tortillas on the bottom cover by a layer of chile/chicken mixture and a layer of cheese.  Continue layering until all the ingredients are use and then top with a little extra cheese.  Cook at 325 degrees for 1 hr. covered.  Let cool before slicking and enjoy with a cold beer.  This recipe is great to take for the first night of camp when you want to fish late and not cook.  Just take it in the cooler wrapped in foil and let it heat up on med coals. 

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