Quick Chicken Enchilada Nachos Recipe

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.

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

  • 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.