I made Frito casserole for some friends at a campout. The recipe isn't complicated or particularly healthy but it is very tasty. It even got a few recipe requests! The only substitution I made was switching out for low-sodium cream of mushroom. It cooked for about 25 minutes in my 10 incher dutch oven with a 14/7 coal split. The resulting casserole had fully melted cheese and the internal goop was hot enough to require cooling a bit. The Frito chips are mostly softened by the enchilada sauce but there are still some crispy ones around the edges.
I've also made this recipe before in an oven without modifications. It won't impress anyone but is certainly satisfying.