🍳🔥 Dutch Oven Enchiladas + Peach Upside-Down Cake (Easy Two-Pot Campfire Meal)

There’s something magical about cooking outdoors — the sound of crackling coals, the cool air settling in around the campsite, and that comforting smell of cast iron heating up with something delicious inside. If you grew up camping, hunting, or spending weekends at family cookouts, you already know: food simply tastes better when it’s made outside.

This two-pot Dutch oven meal is exactly the kind of thing that brings people to the table without hesitation.
One Dutch oven bubbling with cheesy enchiladas…
Another one baking a golden peach upside-down cake that looks like something your mom or grandma made straight from an old 1960s cookbook…

It’s comfort food cooked the way our parents and grandparents did it — with coals, cast iron, and a lot of love.

You even shared the best part with me:

“Everyone makes their own enchiladas. We let people choose red or green sauce, then we use Mexican melting cheese because store-bought shredded cheese has anti-caking agents.”

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❤️ Why This Two-Pot Dutch Oven Meal Works So Well

• Feeds a whole group with minimal ingredients

• Let everyone build their own enchiladas — fun AND easy

• Dessert cooks while dinner rests

• Uses real Mexican melting cheese (HUGE improvement over grocery shredded cheese)

• Peach cake follows a retro Betty Crocker method — comforting, nostalgic, reliable

• Perfect for camping, hunting trips, tailgating, or backyard firepit nights

• Your real outdoor photos add authenticity no other blog offers

If you love hearty comfort dishes, this fits perfectly alongside meals like my Beef Stew and Dumplings — another cozy, camp-ready favorite.

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🛒 Ingredients – Dutch Oven Enchiladas

Base Ingredients

• 1 package corn or flour tortillas

• 2–3 cups cooked shredded chicken, beef, chorizo, OR cheese-only

• 2–3 cups Mexican melting cheese (Queso Quesadilla, Oaxaca, Asadero, Chihuahua)

• Red enchilada sauce

• Green enchilada sauce

• Optional add-ins: diced onions, jalapeños, beans, olives

Equipment

• 12-inch Dutch oven

• Wax paper or parchment to line the pot

• 20–24 coals

• Tongs

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🛒 Ingredients – Dutch Oven Peach Upside-Down Cake

• 1 box yellow cake mix

• 1 stick butter

• ⅓ cup brown sugar

• 3–4 cups sliced peaches (fresh, canned, or thawed frozen)

• 2 eggs (if cake mix requires)

• Water or milk (according to cake mix)

• Cinnamon (optional but delicious)

Equipment

• 10- or 12-inch Dutch oven

• Parchment/wax paper

• 20–24 coals

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🥣 How to Make the Dutch Oven Enchiladas

Step 1 — Line the Dutch Oven

Lining the pot keeps the enchiladas from sticking AND makes cleanup easy.

You used wax paper (which is VERY traditional for Dutch ovens):

Tip: Parchment is more heat-safe, but both work.

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Step 2 — Build Your Enchiladas

Let each person assemble their own:

• Tortilla

• Sauce (red, green, or mixed)

• Filling (cheese, chicken, chorizo, etc.)

• Roll up

• Place seam-side down in the pot

The more snug they are, the better.

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Step 3 — Add Sauce + Cheese

Pour remaining sauce over the top.
Cover generously with Mexican melting cheese (important).

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Step 4 — Bake Over Coals

• 8–10 coals under

• 14–16 coals on top

Cook 20–30 minutes until:

• Cheese is fully melted

• Sauce is bubbling

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Step 5 — Serve Hot

Scoop and serve with:

• sour cream

• cilantro

• lime

• diced onion

• salsa

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🔧 Enchilada Troubleshooting

✔ Cheese not melting?

You’re likely using store-bought shredded cheese with anti-caking agents.
Use Mexican grocery cheese — melts beautifully.

✔ Too mushy?

Reduce bottom coals by 2–3.

✔ Burnt edges?

Rotate the Dutch oven every 10 minutes.

✔ Sauce too thin?

Use less sauce on top; thick toppings work best.

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🍑 How to Make the Dutch Oven Peach Upside-Down Cake

Your peach cake photo is gorgeous — that caramelized brown sugar topping is chef’s kiss:

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Step 1 — Line the Dutch Oven

Line pot with parchment or wax paper.

This prevents burnt edges and sticking.

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Step 2 — Make the Peach Layer

In the bottom of the pot:

• Melt butter

• Mix in brown sugar until caramel-like

• Layer sliced peaches neatly

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Step 3 — Make the Cake Batter

Prepare yellow cake mix according to box instructions.

Pour over peaches evenly.

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Step 4 — Bake Over Coals

• 8 coals under

• 15–16 on top

• Bake 30–45 minutes

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Step 5 — Flip and Serve

Once slightly cooled, lift with parchment and flip onto a plate OR scoop like cobbler.

Serve warm.

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🔧 Peach Cake Troubleshooting (VERY important)

✔ Burnt top?

Too many coals on top — remove 4–6 coals.

✔ Raw middle?

Add coals to top, rotate oven, give 10 more minutes.

✔ Peaches sinking?

Your batter may have been too thin — next time use less liquid.

✔ Soggy bottom?

Drain peaches VERY well before adding.

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🍽 Serving Ideas

• Chips & salsa + enchiladas + peach cake = perfect camp meal

• Serve enchiladas with cowboy potatoes or firepit corn

• Add vanilla ice cream on top of the peach cake (if car camping!)

Or enjoy alongside another classic camp-style dish like my Homemade Tomato Soup for a cozy evening.

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