Friday, November 18, 2011

Chicken Enchilada Nachos

 Finally! I made a recipe for you. This recipe is originally from Campbell's Kitchen. We've been in our house for over a week now, and things are starting to come together. We still have a few boxes to unpack and things to organize, but we absolutely love being in OUR home, and have no complaints against it so far. (Ps. I'm not looking forward to the first thing going wrong in our house, at least the seller gave us a 2 year home warranty, right?)

This recipe is amazingly easy and fast, so when you don't have a lot of time (like our life for the past couple weeks, this is a good recipe to go to).

1 can (12.5) chicken breast, drained
1 can  (12.5oz) black beans, rinsed and drained 
1 can (12.5 oz) corn, drained
1 can(10.75 oz) cream of mushroom soup
1 can (4 oz) diced green chiles
1 TBS chili powder
tortilla chips
shredded cheese

1. Combine black beans, corn, cream of mushroom soup, green chiles, and chili powder in a medium sized sauce pan over medium heat for a few minutes, until hot and bubbling.
2. Arrange chips on a large plate (or two).
3. Spread chicken mixture over chips.
4. Sprinkle cheese on top of chicken mixture and chips.
5. Microwave for about 1 minute, until cheese is melted.

6. Enjoy. **

**You could also top this olives, avocados, jalapeno, green onions, cilantro etc.

I actually halved this recipe because I knew it would be way too much for Nate and I alone, and we still had sauce leftover that Nate used as a chip dip last night. It is a little bit of an awkward recipe to halve though, just so you, we used half cans of everything (except the chicken was a smaller can, and I didn't halve the green chiles) -- anyway, if you have other recipes to use corn and black beans and things then you could totally halve this recipe, or if you're making it for more people just keep it as. 

It was delicious and SO simple. So make this and enjoy.

Featured on:

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...