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Source: Campbell's Recipes
Tagged With: 14 servings
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!
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Serves: 14 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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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)




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.

Arrange the tortilla chips on a large serving platter.  Top with the chicken mixture and Assorted Toppings, if desired.



Notes:
Nutritional Values per Serving using Swanson Premium White Chicken Breast Campbell's Cream of Mushroom Soup: Calories 217, Total Fat 8g, Saturated Fat 1g, Cholesterol 12mg, Sodium 718mg, Total Carbohydrate 29g, Dietary Fiber 5g, Protein 9g, Vitamin A 6%DV, Vitamin C 6%DV, Calcium 5%DV, Iron 7%DV

Nutritional Values per Serving using Swanson Premium White Chunk Chicken Campbell's 98% FF Cream of Mushroom Soup: Calories 210, Total Fat 7g, Saturated Fat 1g, Cholesterol 12mg, Sodium 649mg, Total Carbohydrate 29g, Dietary Fiber 5g, Protein 9g, Vitamin A 6%DV, Vitamin C 6%DV, Calcium 6%DV, Iron 7%DV


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