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