Total Time 40 mins

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.

How to Make It

Step 1
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.

Step 2
2

Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

  CHICKEN AND SAUCE
 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
  NACHOS
 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

Step 1
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.

Step 2
2

Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.

Step 3
3

Note: Nutritional analysis is per serving.

Chicken Enchilada Nacho Bowls

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