Chicken Enchilada Nacho Bowls

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.

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

Step 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

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

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 772Calories from Fat 43

% Daily Value *
Total Fat 36g56%

Saturated Fat 8.4g43%
Cholesterol 38mg13%
Sodium 1559mg65%
Total Carbohydrate 70g24%

Dietary Fiber 13g52%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken Enchilada Nacho Bowls