Chicken Enchilada Nacho Bowls

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 772
  • Calories from fat: 43%
  • Protein: 45g
  • Fat: 36g
  • Saturated fat: 8.4g
  • Carbohydrate: 70g
  • Fiber: 13g
  • Sodium: 1559mg
  • Cholesterol: 38mg


  • 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


  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.
  2. 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.
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