Monday, May 26, 2014

Put It in a Bowl

Sometimes, you just want something that doesn't require an elaborately set table (for me, that would be every day). This is one of those meals.

Chicken Enchilada Nacho Bowls


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


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 sugar, and cook, stirring occassionally, 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.

Source: You can find it here.

Notes: I really liked the hint of sweetness added by the brown sugar. This can be a tad spicy. I would suggest stirring in a little sour cream (or topping it with sour cream) to minimize the spiciness if you want it a little more mellow. Also, it made a great nacho bowl, and it also made tasty traditional nachos (as the first picture shows). In addition to that, we used some of the leftovers to make quesadillas. It worked great for that too!


  1. So did the boys like this? It looks like a great week night dinner.

  2. They liked this when it was in the form of a quesadilla. They were sassy when I tried to serve it to them in nacho form. It was a good weeknight dinner. It was very fast to throw together.