This Recipe is meant for Boy Scouts.
Decide for yourself if it is appropriate for your younger scouts or not.

12-inch dutch oven

3 12oz. cans of white chicken meat
1 onion
1 cup water
9 11-inch flour tortillas
2 tsp Seasoned salt
1 10oz. can tomato soup
2 10oz. cans of enchilada sauce
1 lb shredded cheddar or mozzarella cheese
1 lb frozen or canned corn
1/2 small can sliced or crumbled black olives
extras: green onions, tomatoes, olives, sour cream, whatever sounds good

Place chicken and liquid from cans into dutch oven. Break up chicken with a fork.
Add salt, condensed soup, enchilada sauce, corn, olives, onions and water to make a sauce. Simmer and stir over bed of coals for 10 minutes to heat thoroughly.
Remove about 3/4 of the sauce into bowl or pot, leaving a layer in the dutch oven.
Sprinkle a layer of cheese over mixture remaining in dutch oven.
Lay two tortillas on cheese.
Add sauce, cheese and tortillas in three layers : ending with sauce and cheese.
Put lid on dutch oven and cook on low heat for 30 minutes, with about 6 briquettes worth of heat under and 14 on lid.

Serves 8 to 10.