Chicken Enchilada Nacho Bowls

Mexican food is one of my all time favorite go to meals. It doesn’t matter whether I make it at home or we order in. There’s just something about that spicy food wrapped up in those little tortillas that excites me. While quesadillas and tacos are my favorite, I love a good plate of carnitas or enchiladas. Quesadillas and tacos are my favorites to make at home because they’re so easy to prepare. If we’re going out to a nice Mexican restaurant though, I’m getting the fajitas or carnitas because those are a little more involved and somehow they just never seem to turn out right.

But just because I never seem to succeed in creating the perfect fajita or enchilada doesn’t mean I’ve stopped trying. Every so often when I get the urge, I’ll pull out those corn tortillas, shred that chicken and smother it in enchilada sauce. See, the biggest problem I have is the tortillas always seem to get soggy and fall apart. But a few weeks ago I found a recipe in Sunset that allowed me to have the same great enchilada flavor without the soggy tortillas. How do you have an enchilada without a tortilla, you ask? Easy – use tortilla chips instead.

Using tortilla chips was genius. They wouldn’t get soggy, they’d add a great crunch to the dish and since everyone loves a good tortilla chip, I knew dinner would be a hit. And guess what? It was. If you’d like to try an enchilada without the tortilla, give these Chicken Enchilada Nacho Bowls I made for She Knows a try. They’re well worth the experiment.

And if you’re looking for other dinner recipes for the week, check out my Saturday wrap up. They’re all good, this Chicken Enchilada Nacho Bowl just happens to be last week’s favorite.