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!
- 14
4.8/5
(15 Votes)
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)
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.