Chicken Enchilada Nacho Bowls

By Sunset
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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

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

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