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Nacho Pot Pie Bake

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Nacho Pot Pie Bake
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4
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A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.

Ingredients

1
bag (11 oz) frozen honey roasted sweet corn
1
can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4
cup water
2
cups shredded deli rotisserie chicken
1
can (15 oz) black beans, drained, rinsed
1 1/2
cups shredded Mexican cheese blend (6 oz)
1 1/2
teaspoons chili powder
2
cups coarsely broken tortilla chips

Directions

  • 1 Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
  • 2 In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
  • 3 Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.
Tips  

Spice up this dish by serving with chopped jalapeños, or substitute shredded pepper Jack cheese for the Mexican cheese blend.

Salsa and sour cream are great to serve with this bake.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
260
)
Daily Value
Total Fat
29g
45%
(
Saturated Fat
11g
56%
,
Trans Fat
0g
)
Cholesterol
105mg
36%
Sodium
1420mg
59%
Potassium
830mg
24%
Total Carbohydrate
48g
16%
(
Dietary Fiber
13g
51%
,
Sugars
4g
)
Protein
41g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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