Chicken Enchilada Nacho Bowls

Submitted by gailanng

"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

1. 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.
2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.