Chicken Enchilada Nacho Bowls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. And, of course, you can use Fritos instead of tortilla chips in the recipe. Ingredients:
1 medium onion, cut into half-moons |
1 tablespoon olive oil |
1 can (10 oz.) enchilada sauce |
1 cup canned crushed tomatoes |
1 can (15 oz.) reduced-sodium black beans, drained and rinsed |
1 teaspoon dried mexican oregano |
1 canned chipotle chile, minced |
1 tablespoon packed light brown sugar |
2 cups shredded rotisserie chicken |
8 ounces tortilla chips, coarsely crushed |
1 1/4 cups shredded cheddar cheese |
2 cups shredded lettuce |
1/2 cup cilantro sprigs |
lime wedges and hot sauce |
Directions:
1. Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.
3. Note: Nutritional analysis is per serving.
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