Quick Chicken Enchilada Nachos

By á-29965

Easy to make and fun to eat, the topping for these kicked up nachos is made on the stovetop.  Chicken, corn, beans and chiles...these nachos have it all!

Ingredients

• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (about 15 ounces) whole kernel corn, drained
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 can chopped green chiles
• 1 tablespoon chili powder
• 14 ounces tortilla chips (1 bag)

Details

Servings 14
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat the chicken, beans, corn, picante sauce, soup, chiles and chili powder in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

2

Arrange the tortilla chips on a large serving platter.  Top with the chicken mixture and Assorted Toppings (see serving suggestion), if desired.