Name: Quick Chicken Enchilada Nachos
Ingredients: 1 (15 oz) can of corn, drained; 1 (15 oz) can black beans, drained and rinsed; 1 (12.5 oz) can Swanson Premium Chicken, drained and broken up; 1 (10 oz) can enchilada sauce; 1 (10 3/4 oz) can Campbell’s cream of mushroom soup; 1 (4 oz) can green chiles; tortilla chips; Any other additional toppings you desire such as fresh chopped cilantro, shredded cheese, diced avocado, diced green onion, sliced olives, etc.

Ingredients

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1/2 small red onion, diced
1 Tbsp butter
2 (12.5 oz) cans Swanson Premium Chicken, drained and broken up
1 (10 3/4 oz) can Campbell’s condensed tomato soup
2 Tbsp packed brown sugar
1 Tbsp honey
1/2 tsp chipotle chili powder
6 rings of canned pineapple, cut in half (1/2 ring per roll)
12 dinner rolls

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Instructions

In a large skillet, saute the onion and butter over medium heat until onion is soft.
Mix in chicken, tomato soup, brown sugar, honey, and chipotle powder. Cook until heated through.
Serve on rolls with pineapple rings. Makes 12 sliders.