Chicken Enchilada Nacho Bowls

By Lady Butterfly

Love these Chicken Enchilada Nacho Bowls! You can make the chicken mix ahead and freeze until game day. Simply re-heat on the stove when ready to assemble. Game on!

Ingredients

• 1 medium onion, cut into half-moons
• 1 tablespoon olive oil
• 1 (10-ounce) can enchilada sauce
• 1 cup canned tomatoes, crushed
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 teaspoon dried Mexican oregano
• 1 canned chipotle chile, minced
• 1 tablespoon light brown sugar, packed
• 2 cups rotisserie chicken, shredded
• 8 ounces tortilla chips, coarsely crushed
• 1 1/4 cups cheddar cheese, shredded
• 2 cups lettuce, shredded
• 1/2 cup cilantro sprigs
• Lime wedges and hot sauce

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 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.

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