With practice you can judge the temperature of the coals with your hand. Proper bottom heat will allow you to hold your hand an inch or so from the coals for 10 to 15 seconds. Top heat will only allow you to hold your hand close for a second. Once you learn heat control for the Dutch Oven there is almost no limit to what you can cook. I usually plan meals on the ingredients I am willing to carry for a particular trip.
Canoe trips have different requirements than car camping, snow machining, or river boating.
Just remember - heat on top cooks, too much heat on the bottom burns. Add egg and milk to remaining filling and pour over enchiladas, top with the remaining Mozzarella. Bake until bubbling and a golden brown crust has formed. Follow this with a layer of tomato slices and the Thousand Island dressing. Cover with a layer of Swiss cheese.