Chicken Enchilada Nacho bowls are very tasty, easy to make, quick, easy on your budget, a great for using leftover chicken or turkey and using that bag of smashed Tortillas chips that is sitting in your pantry. I made these for dinner the other night when I was going here there and everywhere.
What makes these nachos so tasty is the enchilada sauce (you can choose your heat level), spiced with Mexican oregano, and a minced chipotle pepper. Add some chicken or turkey and your sauce is done.
Ladle some sauce over crushed tortilla chips, top with some cheese, lettuce and cilantro. Dinner is ready to serve. This recipe serves 4.
Chicken Enchilada Nacho Bowls
From Sunset Magazine
CHICKEN AND SAUCE
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. 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. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.