Chicken Enchilada Nacho Bowls

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 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.
• 2 assemble nachos: divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. serve with lime wedges and hot sauce.