Quick Chicken Enchilada Nachos

Quick Chicken Enchilada Nachos

1 (12.5-ounce) can chicken breast in water, drained (Swanson brand suggested)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (16-ounce) jar picante sauce (Pace brand suggested)
1 (10 3/4-ounce) can condensed cream of mushroom soup (regular or 98-percent fat free)
1 (4.5-ounce) can chopped green chiles
1 tablespoon chili powder
1 (12- to 14-ounce) bag tortilla chips

Assorted toppings
-Cheddar cheese, shredded or Mexican cheese blend, sliced
-Ripe olives
-Chopped green onions
-Diced avocados
-Sliced jalapeño pepper
-Chopped fresh cilantro

In a 4-quart saucepan, combine chicken, beans, corn, picante sauce, soup, chiles and chili powder. Heat, over medium, until the mixture is hot and bubbling, stirring occasionally.

Arrange tortilla chips on a large serving platter. Top with the chicken mixture and desired toppings.

Servings 14

Source: Salt Lake City Tribune newspaper Feb 01 2011

I make this recipe in the crockpot, without the soup, though I think I’ll try that next time. It’s my emergency dinner too if I forget to defrost something, I toss frozen chicken & the fixings in & it’s all cooked & ready by dinner time. Thanks for the recipe & idea of the nacho’s!