Chicken Enchilada Nacho Bowls

• 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

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.

chicken, onion, olive oil, enchilada sauce, tomatoes, black beans, oregano, chipotle chile, brown sugar, rotisserie chicken, nachos, tortilla chips, cheddar cheese, shredded lettuce, fresh cilantro stem, lime wedges

Taken from www.food.com/recipe/chicken-enchilada-nacho-bowls-513898 (may not work)