Tonight's Dinner: Chicken enchilada nacho bowls recipe
Mexican food is always a nice option for dinner. But instead of wrapping those enchiladas or tacos in the same old tortilla, why not pile them on top of a mound of tortilla chips in a bowl?
My son loves beans. Black, kidney, garbanzo... it doesn't matter. If there's a bean in the title, he laps it up. He's not big on chicken or steak, but beans he has no problem with. So whenever I see a recipe that includes beans, I know my son is not only going to clean his plate, but he's going to get plenty of protein as well.
That's what makes this recipe from Sunset magazine a perfect family dinner choice. For the adults who have no problem with chicken or steak, you can include the meat in the bowls. But for those picky little eaters, you can leave out the meat and know they're still getting plenty of protein with the beans, cheese and tomatoes. And since the majority of the dinner sits in a bowl of tortilla chips, you can smile knowing that every single one of those bowls at the table is going to be licked clean by the time dinner is over.
Chicken enchilada nacho bowls
- 1/2 onion, sliced
- 1 tablespoon olive oil
- 1/2 cup enchilada sauce
- 1 cup diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon brown sugar
- 3 cups cooked chicken, chopped
- 8 ounces tortilla chips, crushed
- 1-1/2 cups shredded Mexican blend cheese
- 1/2 cup cilantro sprigs
- Heat the olive oil in a large skillet over medium-high heat. Add onions and cook until tender, about five minutes.
- Add the enchilada sauce, tomatoes, beans and brown sugar and cook for five minutes. Stir in the chicken and cook until heated through, another three minutes.
- To assemble the bowls: Divide the chips among four bowls. Top with the chicken mixture, cheese and cilantro and serve immediately.