Chicken Enchilada Nacho Bowls - cooking recipe

Ingredients

CHICKEN AND SAUCE
1 medium onion, cut into half-moons
1 tablespoon olive oil
1 (10 ounce) can enchilada sauce
1 cup canned crushed tomatoes
1 (15 ounce) can 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 fresh cilantro stem
lime wedges and hot sauce

Preparation

Make sauce: Saute 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 brown sugar. Cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.
Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.