Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
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  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

772 calories; calories from fat 43%; protein 45g; fat 36g; saturated fat 8.4g; carbohydrates 70g; fiber 13g; sodium 1559mg; cholesterol 38mg.
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