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Quick Chicken Enchilada Nachos

At a glance

Prep

10 min.

Total

20 min.

Serves

14

Cook: 10 min.

Cost per recipe: $13.80

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!

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 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)

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 (see serving suggestion), if desired.

Serves

  • Serving suggestion: Top with Shredded Cheddar cheese or Mexican cheese blend, sliced ripe olives, chopped green onion, diced avocado, sliced jalapeno peppers, and/or chopped fresh cilantro leaves.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

calories

226 235

totalfat

7.9g 8.5g

saturatedfat

1.2g 1g

cholesterol

15mg 13mg

sodium

737mg 760mg

totalcarbohydrate

32.1g 32.1g

dietaryfiber

3.9g 3.9g

protein

9.4g 9.4g

vitamina

8%DV 8%DV

vitaminc

8%DV 8%DV

calcium

4%DV 4%DV

iron

6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.