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Recipe By: 
Brad Lumb
Cooking Time: 
40 mins
  • 500g/1kg Diced Chicken breasts/Thigh fillets/shredded BBQ chicken (depending on how many people serving)
  • 1 diced onion
  • 1 can Tomato Puree
  • 1 can Corn Kernels
  • Grated Cheese
  • Packet of Burrito Tortillas (at least 6)
  • 1 ctn sour Cream
  • 1 can Kidney Beans
  • Jalapenos (optional)
  1. In a frying pan using the heat diffuser saute onion in a little oil add chicken and cook until brown then add Puree, Corn, Sour Cream, Kidney beans, Jalapenos and let simmer for 10 minutes.
  2. Remove diffuser and replace with the grill and lightly toast the tortilla on both sides over a low fire.
  3. In a greased Camp oven or if you have a casserole dish that fits in a camp oven ...lay a tortilla on the bottom then a layer of tomato chicken mix and continue layering with tortillas and chicken mix until all used up finishing with a tortilla and a thick layer of cheese.
  4. Bake in the camp oven for 20 minutes or so or until cheese is golden brown.
In Recipe Types: 
Camp Oven Cooking