Nachos
1
can (10 ¾ ounces) CAMPBELL’S condensed Cheddar Cheese Soup
½
cup salsa
1
bag (about 10 ounces) tortilla chips
VLASIC
or EARLY CALIFORNIA Sliced Pitted Ripe Olives, chopped tomato, sliced green
onions and/or chopped green or sweet red pepper.
1.
In
1 ½-quart saucepan, combine soup and salsa. Over medium heat, heat through,
stirring often.
2.
Arrange
tortilla chips evenly on serving platter. Spoon sauce over chips. Top with
olives, tomato, onions and/or chopped green or sweet red pepper.
·
TIP
– To warm chips in the microwave oven, divine 1 bag (about 10 ounces) tortilla
chips between 2 microwave-safe plates. Microwave 1 plate of chips at a time,
uncovered, on HIGH 45 seconds.
Makes about 1 ½ cups or 6 appetizer servings.
Prep time: 10 minutes
Cook time: 5 minutes
2 cans (5 ounces each) SWANSON Premium Chunk
White Chicken, drained.
1 ½ cups shredded Cheddar
cheese (6 ounces)
1 can (4 ounces) chopped
green chilies, drained (optional)
1 small onion, chopped
(about ¼ cup)
1 can (10 ounces) enchilada
sauce
8 corn tortillas (6 inches each)
Shredded lettuce (optional)
Sour cream (optional)
Diced tomatoes (optional)
1.
In
medium bowl, combine chicken, 1 cup cheese, chilies and onion.
2.
In
bottom of 3-quart oblong baking dish, spread ½ can enchilada sauce, set
aside.
3.
To
assemble enchiladas: Along one side of each tortilla, spread about 1/3 cup
chicken mixture. Roll up each tortilla, jelly-roll fashion. Place seam-side
down in sauce in baking dish.
4.
Pour
remaining ½ can enchilada sauce over enchiladas. Sprinkle with remaining
½ cup or until hot. Top with lettuce, sour cream and tomatoes.
Makes 4 servings.
Prep Time: 20 minutes
Cook Time: 25 minutes
