Chicken Enchilada Nacho Bowls
"Great for camping or increase for a crowd. Don't leave out the brown sugar, it's the key ingredient. From Sunset."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
CHICKEN AND SAUCE
- 1 medium onion, cut into half-moons
- 1 tablespoon olive oil
- 1 (10 ounce) can enchilada sauce
- 1 cup canned crushed tomatoes
- 1 (15 ounce) can 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 fresh cilantro stem
- lime wedges and hot sauce
directions
- Make sauce: Saute 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 brown sugar. 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
