A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.
Nacho Pot Pie Bake
- Prep Time 15 min
- Total 60 min
- Ingredients 8
- Servings 4
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
Instructions
-
Step1Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
-
Step2In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
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Step3Spoon 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.
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Nutrition
620
Calories
29g
Total Fat
41g
Protein
48g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 620
- Calories from Fat
- 260
- 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
3Tips from the
Pillsbury Kitchens
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