Quick Chicken Enchilada Nachos

Campbell's Quick Chicken Enchilada Nachos Recipe

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

14

Cook: 10 min.

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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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) canned black beans, rinsed and drained
1 can (about 15 ounces) canned whole kernel corn, drained
1 jar (16 ounces) Pace® Picante Sauce
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 can chopped canned 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.

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  • 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.
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RID#60896

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