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Chicken Enchilada Nacho Bowls

Photo: Thomas J. Story
Total time 40 mins
Yield Serves 4
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.


  • 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

Nutrition Information

  • calories 772
  • caloriesfromfat 43 %
  • protein 45 g
  • fat 36 g
  • satfat 8.4 g
  • carbohydrate 70 g
  • fiber 13 g
  • sodium 1559 mg
  • cholesterol 38 mg

How to Make It

  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.