It’s like Chipotle, but better.

This enchilada bowl is one of my favorite camp dinners. The amazing taste and heartiness you gain from this meal far exceeds the small amount of effort necessary for creation. Whether you are lightweight camping and looking for a carry-along meal or spending the weekend in your backyard with friends and family, this simple and savory tradition will be enjoyed by everyone.

Ingredients: (Serves 4 Hungry Adventurers)

2 Cups of Shredded Rotisserie Chicken

1 Tablespoon of 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 of Packed Brown Sugar

1 Onion Cut into Fours

8 oz. of Tortilla Chips, Coarsely Crushed

1 1/2 Cups of Shredded Cheddar Cheese

2 Cups of Shredded Lettuce

1/2 Cup Cilantro Springs


1. Cook onion in a large frying pan over med-high heat until softened (about 7 minutes)

2. Add enchilada sauce, tomatoes, beans, oregano, chile, sugar, and stir until hot and slightly reduced (4 minutes)

3.  Stir in chicken and cook until hot (about 4 minutes)

4. Assemble nachos: divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro

5. Serve with lime wedges and hot sauce