I have never really bought into the hype of March Madness (probably because I’m not much of a basketball fan!). As you know from my previous posts, I really enjoy entertaining during the football season. My sports enthusiasm pretty much ends at the Big Game and starts back up during baseball season. Despite this, so many people around me get excited about March Madness, today I wanted to share with you the perfect recipe to serve during any sports party!
This recipe comes from our Ultimate Football Challenge winner, Laura Powell from Real Mom Kitchen. We had the pleasure of meeting Laura in January when she visited the Campbell’s Kitchen to compete in our cook-off. The result of the exciting competition was her amazing and popular recipe for Quick Chicken Enchilada Nachos. You can see her winning recipe on Campbell’s Kitchen, or you can visit her blog for more yummy and delicious creations.
Quick Chicken Enchilada Nachos
Campbell’s Kitchen and Real Mom Kitchen
Source: Campbell's CommunityPrep: 10 minutes
Cook: 10 minutes
Makes: 14 servings
Ingredients:
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)
Directions:
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, if desired.
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