Prep /Total Time: 50 Minutes
CHICKEN AND SAUCE :
1 ....................medium onion, cut into half-moons
1.................... tablespoon olive oil
1 ....................can (10 oz.) enchilada sauce
1 ....................cup canned crushed tomatoes
1 ....................can (15 oz.) 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 cilantro sprigs
***Lime wedges and hot sauce ***
1. Make sauce: Sauté 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 sugar and 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.
Heart healthy
