Shredded Chicken & Bean Totchos

1. Preheat oven to 450°F.
2. Heat oil to medium-high in a medium stock pot. Add minced garlic and sauté for 30 seconds. Add spices (chili powder, paprika, cumin and oregano) and toast for about 60 seconds, until fragrant. Add crushed tomatoes, adobo sauce, green chilies, chicken broth and black beans. Whisk in tomato paste and brown sugar. Season with salt and pepper to taste.
3. While sauce cooks, pull and shred whole cooked rotisserie chicken and add it into the sauce. Simmer on low.
4. Once hash browns are thawed, add them in 2 batches into a food processor. Pulse until hash brown potatoes are in small pieces (similar in size to pre-made tator tots pieces). Place potato mixture in a large mixing bowl. Add oil, eggs, egg white salt and pepper and mix until thoroughly incorporated.
5. Coat a large baking sheet with cooking spray. Using a tablespoon, scoop potato mixture and form tator tots. Place tots on the baking sheet, about ½-1 inch apart. Continue making tots until all potato mixture is used up. Drizzle tots with oil. Bake in preheated oven for 15 minutes. Flip tots, drizzle with more oil and bake for another 15 minutes, until crispy and brown on each side.
6. To assemble the totchos, layer tator tots with shredded chicken and sauce, then top with desired toppings.

Note:
1. If you don’t want to make your own tator tots, you can use pre-made tots. Just follow the package directions to cook them.
2. You could also use pre-made enchilada sauce if you don’t want to make your own sauce for the chicken.