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Chicken Enchilada Nacho Bowls Recipe

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This recipe for Chicken Enchilada Nacho Bowls is from The Falcon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Chicken and Sauce
Ingredients:  
Ingredients:  
1 medium onion, cut into half-moons
1 T. olive oil
1 can (10 oz.) red enchilada sauce
1 c. canned crushed tomatoes (optional)
1 can (15-oz.) black beans, drained and rinsed
1 tsp. oregano
1 can green chilies
1 T. packed light brown sugar
2 c. shredded rotisserie chicken (or browned chicken breasts)
Directions:
Directions:
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, chilies, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes.

Stir in chicken and cook until it's hot.
 

Nachos
Ingredients:  
Ingredients:  
tortilla chips, coarsely crushed
1¼ c. shredded cheddar cheese
2 c. shredded lettuce
hot sauce
Directions:
Directions:
Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, and lettuce. Serve with hot sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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