Chicken Enchilada Nacho Bowls

Great for camping or increase for a crowd. Don't leave out the brown sugar, it's the key ingredient. From Sunset.

• Ready In: 40 mins
• Serves: 4

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

Directions

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.