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Quick Chicken Enchilada Nachos

Image of prepared Quick Chicken Enchilada Nachos
  • prep time: 10 min
  • total time: 20 min
  • serves: 14 people
  • calories: 232 1 serving

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!


  • 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)


  • Tips

    • 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.
    • Flavor Variation: Omit the corn and substitute Pace® Roasted Poblano & Corn Salsa for the picante sauce.
  • Step 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.

  • Step 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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