Chicken Enchilada Nachos

By nurseliz

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 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 can (4.5 ounces) chopped green chiles
• 1 tablespoon chili powder
• 1 bag (12- to 14-ounces) tortilla chips
• Assorted Toppings (shredded Cheddar cheese or Mexican cheese blend, sliced ripe olives, chopped green onion, diced avocado, sliced jalapeño peppers and/or chopped fresh cilantro leaves)

Details

Servings 14

Preparation

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