Step 1

Place chicken, enchilada sauce, garlic, cumin, and onion powder in a medium pot.

Step 2

Cook over medium heat for 10-12 minutes, or until chicken is cooked through.

Step 3

Remove chicken from pan, leaving enchilada sauce in the pot.

Step 4

Reduce heat to low and simmer sauce, allowing it to thicken slightly. It should resemble the consistency of the original enchilada sauce consistency. Remove from heat once finished.

Step 5

Allow the chicken to cool slightly and then using two forks, shred chicken. Return shredded chicken to the thickened sauce.

Step 6

Allow shredded chicken and sauce to cool completely before placing in a quart-size freezer bag and freezing.

Step 7

Heat up the shredded chicken with enchilada sauce that you made at home in a skillet or boil in bag.

Step 8

Spray the bottom of a 9x13 foil cooking pan with cooking spray.

Step 9

Place a layer of tortilla chips into the pan.

Step 10

Top with shredded chicken, beans, corn, and cheese.

Step 11

Repeat the layers.

Step 12

Top pan with a layer of aluminum foil and seal well.

Step 13

Place foil pan on a cooking grate over indirect heat. This can be off to the side of the fire, over glowing charcoal briquettes that are at medium-high temperature or resting on hot rocks surrounding the fire.

Step 14

Rotate foil pan every 3-4 minutes to heat through and melt the cheese without burning chips.

Step 15

Once the cheese is melted, remove from heat and uncover it carefully.

Step 16

Top nachos with diced tomatoes, jalapenos, guacamole, salsa, sour cream, or other nacho accompaniments. e

Step 17

To make cooking easier, place chicken, beans, and corn into the same cook pan and heat through on the camp stove.

Step 18

Heat up a cast-iron skillet on the other camp stove burner over a medium flame. Spray with cooking spray so things don't stick.

Step 19

Once the chicken is hot, add a thick layer of chips onto the skillet. Follow with chicken, beans, and corn.

Step 20

Finish by topping nachos with shredded cheese.

Step 21

Place a metal plate, pot lid, or aluminum foil over nachos and a cast iron skillet. Turn off the heat and allow the heat from the chicken and skillet to melt the cheese. Allow to 3-4 minutes for the cheese to melt.

Step 22

Uncover carefully and top with guacamole, tomatoes, salsa, etc.