September 15, 2011
Chicken Enchilada Nachos
Recipe and Photo from Real Mom Kitchen
1 (15 oz) can of corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (12.5 oz) can Swanson Premium Chicken, drained and broken up
(I used 4 chicken tenders I cooked for 6 hours in the crock pot and shredded)
1 (10 oz) can enchilada sauce
1 (10 3/4 oz) can Campbell’s cream of mushroom soup
1 (4 oz) can green chiles
Any other additional toppings you desire such as fresh chopped cilantro, shredded cheese, sour cream, diced green onion, sliced olives, etc.
In a large sauce pan, combine corn, beans, chicken, enchilada sauce, mushroom soup, and green chiles. Cook over medium heat while stirring. Cook until heat through.
Serve over tortillas chips and top with any desired toppings.
Destrie: he didn't like the black beans