Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.
In a large skillet over medium-high heat, heat the olive oil.
Add the red onion and garlic. Sauté for 5 minutes until slightly browned.
Add the chipotle peppers and adobe sauce. Stir to combine.
Add the shredded chicken and toss until combined.
Arrange the tortilla chips on the parchment lined baking sheet.
Spreading evenly over the tortilla chips, add the chicken mixture, black beans, jalapeño, pico de gallo and shredded cheese.
Bake for 10 - 12 minutes or until the cheesy is bubbly and melted.
Remove from oven and garnish with guacamole, sour cream and cilantro.