Chicken Enchilada Nacho Bowls

• CHICKEN AND SAUCE
• medium onion↗1

  cut into half-moons

• olive oil↗1 tablespoon
• (10 ounce) can enchilada sauce↗1
• canned crushed tomatoes↗1 cup
• (15 ounce) can reduced-sodium black beans, drained and rinsed↗1
• dried Mexican oregano↗1 teaspoon
• canned chipotle chile↗1

  minced

• packed light brown sugar1 tablespoon
• shredded rotisserie chicken2 cups
• NACHOS
• tortilla chips8 ounces

  coarsely crushed

• shredded cheddar cheese↗1 1⁄4 cups
• shredded lettuce2 cups
• fresh cilantro stem↗1⁄2 cup
• lime wedges and hot sauce

Step-by-step instructions

1. 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. 2

   Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. Serve with lime wedges and hot sauce.