I saw this nacho recipe on Taste and Tell today and knew I had to try it...
Quick Chicken Enchilada Nachos
From Real Mom Kitchen
Total time: 15 minutes
1 (15-oz) can corn, drained
1 (15-oz) can black beans, drained and rinsed
1 (12.5-oz) can Swanson Premium Chunk Chicken, drained and broken up
1 (10-oz) can enchilada sauce
1 (10.75-oz) can cream of mushroom soup
1 (4-oz) can green chiles
any other additional topping you desire, such as fresh chopped cilantro, diced avocado, 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.
OH MY HECK!
I followed the recipe exactly, but let it simmer for abour 35 minutes (waiting for Christian to come home since he had to stop and pick up cheese for the nachos) which I think helped all the flavors blend together.
We threw some chips on a plate, then a little cheese, then some of the mix, then a little more cheese, microwaved them for 30 seconds to melt the cheese, then topped with yummy sour cream, salsa, and avocado. Yum. I think we each ate 2 servings worth. I wasn't really expecting much, but it was just a fabulous weeknight dinner.
(For Mason I took out some beans, corn, and chicken and made a quesadilla. But he ended up stealing nachos off my plate and loved them)
Hope you get a chance to try this, it was really yummy!