Easy Chicken Enchilada Casserole

Serves 4 to 6.

3 large cans chicken chunks
1 (8 ounce) bag grated Cheddar cheese
Medium or large bag tortilla chips
1 can cream of chicken soup
1 can enchilada sauce (same size as soup)
Large can refried beans
Small onion

Heat Dutch oven and lid over fire. Line bottom and sides of Dutch oven with foil to minimize clean up. Cover bottom of foil-lined Dutch oven with tortilla chips, standing some up on sides. Save some for top and for eating later.

Gently heat refried beans in small pan, adding a little water to thin a bit, stirring constantly to avoid burning. Spread spoonfuls of refried beans over the chips as evenly as possible. Crumble chicken into smaller chucks and spread evenly over the chips and beans.

Chop half a small onion, more or less, into small pieces and sprinkle over other ingredients

Mix together enchilada sauce and soup (use same pan as beans to save cleanup). Heat and stir until smooth. Pour sauce mix over chips, beans and chicken. Top with even layer of grated cheese.

Bake in Dutch oven with medium heat, coals top and bottom, for about 30 minutes until hot through and cheese has melted.

NOTE: If desired, add chopped tomatoes before cheese layer.

Serve with extra chips.