Chicken Enchilada Nachos Recipe

14

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)

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