Chicken Enchilada Nacho Bowls

Ingredients

• CHICKEN AND SAUCE
• 1 medium onion, cut into half-moons
• 1 tablespoon olive oil
• 1 can (10 oz.) enchilada sauce
• 1 cup canned crushed tomatoes
• 1 can (15 oz.) reduced-sodium black beans, drained and rinsed
• 1 teaspoon dried Mexican oregano
• 1 canned chipotle chile, minced
• 1 tablespoon packed light brown sugar
• 2 cups shredded rotisserie chicken
• NACHOS
• 8 ounces tortilla chips, coarsely crushed
• 1 1/4 cups shredded cheddar cheese
• 2 cups shredded lettuce
• 1/2 cup cilantro sprigs
• Lime wedges and hot sauce

Preparation

1. 1. Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
2. 2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.
3. Note: Nutritional analysis is per serving.