Chicken Enchilada Nacho Bowls

Chicken Enchilada Nacho Bowls Recipe
Photo: Thomas J. Story
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.
5

Outstanding

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

August 2011
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