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.