Description
Discover the perfect campfire treat with these Grilled Chicken Enchilada Campfire Nachos. Layers of shredded chicken simmered in green enchilada sauce, beans, corn, and melted cheese atop crispy tortilla chips come together for a smoky, flavorful meal that’s ideal for outdoor cooking over a campfire or camp stove. Topped with fresh guacamole, salsa, and optional jalapenos and tomatoes, this recipe combines comfort with convenience and bold Mexican-inspired flavors.
Ingredients
Scale
Chicken and Sauce
- 2 large chicken breasts, skinless and boneless
- 14 oz can green enchilada sauce
- 1 clove crushed garlic
- 1 teaspoon cumin
- 1 teaspoon onion powder
Nacho Layers
- 1 – 14 oz can beans (black or pinto), drained
- 1 – 14 oz can corn, drained
- 16 oz shredded cheddar or Colby cheese
- 1 bag tortilla chips (16 oz)
Toppings
- Guacamole
- Salsa
- Chopped tomatoes (optional)
- Sliced jalapenos (optional)
- Cooking spray
Instructions
- Prepare Green Enchilada Chicken: Place chicken breasts, green enchilada sauce, crushed garlic, cumin, and onion powder into a medium pot. Cook over medium heat for 10-12 minutes or until the chicken is cooked through. Remove the chicken, leaving the sauce in the pot. Reduce heat to low and simmer the sauce to thicken slightly, resembling its original consistency. Remove from heat.
- Shred Chicken: Allow the chicken to cool slightly, then shred it using two forks. Return shredded chicken to the thickened sauce, mix well, and let it cool completely before using or freezing in a quart-size freezer bag for later.
- Campfire Nachos Setup with Foil Pan: Reheat the shredded chicken with enchilada sauce either in a skillet or by boiling in a bag. Spray the bottom of a 9×13 foil cooking pan with cooking spray. Layer tortilla chips, then spread shredded chicken, beans, corn, and cheese over the chips. Repeat these layers to fill the pan.
- Cook Over Campfire: Cover the foil pan tightly with aluminum foil and seal well. Place the pan on a cooking grate over indirect heat, such as beside the fire or over medium-high glowing coals. Rotate the pan every 3-4 minutes to evenly heat and melt the cheese without burning the chips. Once cheese is melted, remove from heat.
- Add Fresh Toppings: Carefully uncover the pan and top the nachos with diced tomatoes, sliced jalapenos, guacamole, salsa, sour cream, or your favorite nacho toppings.
- Alternative Camp Stove Method: Heat shredded chicken, beans, and corn together in a pan on a camp stove. Meanwhile, spray and heat a cast-iron skillet over medium flame. Spread a thick layer of tortilla chips in the skillet, top with the heated chicken mixture and finish with shredded cheese. Cover the skillet with a metal plate, pot lid, or foil and turn off heat. Let residual heat melt the cheese for 3-4 minutes, then uncover and add desired toppings.
Notes
- Use foil pans and tight sealing foil to prevent ash or embers from contaminating your nachos when cooking over a campfire.
- Adjust heat carefully when cooking over the fire to avoid burning chips or scorching cheese.
- Pre-cooking and freezing the enchilada chicken mixture ahead of time saves preparation time at the camp.
- Substitute dairy-free cheese to make it suitable for lactose intolerance.
- Optional toppings such as jalapenos and tomatoes add freshness and heat but can be omitted based on preference.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
