Glamping Chicken Enchilada Bowls from Sunset

At home, prepare the chicken mixture and freeze in a resealable plastic bag. In camp, just reheat on a camp stove. If your party doesn't like foods with a little kick, only add half of a chipotle chile or leave it out.

• Yield: Serves 4
  

Ingredients

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 cooked shredded chicken chicken

1 cup corn (Trader Joe's roasted corn-freezer section is the best) 

NACHOS

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

Preparation

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.

Go to this website for great camping recipe ideas: http://www.sunset.com/food-wine/kitchen-assistant/camping-cooking-recipes