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
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
How to Make It
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.
Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.
I first made this for a camping trip because it's an easy make ahead dish and freezes well. It was HUGE success! Everyone loved it. The second time I doubled it for a group of people and again it got rave reviews. There were no left overs. I put avocado, olives, green onion, tomatoes, cilantro, cheese and sour cream in bowls to customize the nachos. I made Trader Joe's Chimichurri rice as a side (both camping and for the crowd) some people added into their bowls. Great combination!
This recipe was wonderful! We had it the next day and my husband wanted it again the third day! I said no to that, but we loved it! Used some sour cream on top with some spicy guacamole and salsa and it was very yummy! Will definitely make this again......it's quick, easy and filling!
I was looking for a a Mexican recipe to make for an upcoming group camping trip for a large crowd (will have to triple or quadruple it). This seemed to fit the bill. I wanted to try it out beforehand. I had some leftover frozen pulled pork that I need to use up, so I decided to make this recipe, but sub the pork. Otherwise, I followed the recipe, and it came out delicious. The sweet, smoky flavor from the chipotle chili and the brown sugar really stand out. This is a simple, yet satisfying meal that was easy to prepare in my home kitchen, and should be equally as easy at camp. I also like the idea that you could use any combination of condiments to enhance the meal.
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