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Appetizer Recipes

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!

What You 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)


  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.

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.

Cooking time (duration)

Prep: 10 min. Total: 20 min.

Number of servings (yield)

14 servings




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