Quick Chicken Enchilada Nachos

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!

At a glance

Prep

10 min.

Total

20 min.

Serves

Cook: 10 min.

Made With

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Campbell's® Condensed Cream of Mushroom Soup
Swanson® Premium White Chunk Chicken Breast in Water
Pace® Picante Sauce

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What You'll Need

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)

How to Make It

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, if desired.

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Recipe Nutritional Information

Made With	Swanson Premium White Chicken Breast Campbell's Cream of Mushroom Soup	Swanson Premium White Chunk Chicken Campbell's 98% FF Cream of Mushroom Soup
Calories	217	210
Total Fat	8g	7g
Saturated Fat	1g	1g
Cholesterol	12mg	12mg
Sodium	718mg	649mg
Total Carbohydrate	29g	29g
Dietary Fiber	5g	5g
Protein	9g	9g
Vitamin A	6%DV	6%DV
Vitamin C	6%DV	6%DV
Calcium	5%DV	6%DV
Iron	7%DV	7%DV