Nacho Pot Pie

Name: Nacho Pot Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Latin American, American, Mexican
Ingredients: 3 cups Progresso™ chicken broth (from 32-oz carton); 1/2 cup butter or margarine; 2 medium carrots, cut into 1/4-inch slices; 2 shallots, finely chopped (1/2 cup); 3 cloves garlic, finely chopped; 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 3/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 1/2 cup all-purpose flour; 1/4 cup whipping cream; 2 cups shredded deli rotisserie chicken (from 2-lb chicken); 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 bag (12 oz) frozen corn, thawed; 4 cups crushed tortilla chips; 1 cup shredded Mexican cheese blend (4 oz)

3 steps

Prep:25minCook:50min

Updated at: Wed, 16 Aug 2023 23:49:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories601.8 kcal (30%)

Total Fat35.6 g (51%)

Carbs46.3 g (18%)

Sugars4.3 g (5%)

Protein24.8 g (50%)

Sodium1475.4 mg (74%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 cupschicken broth

from 32 oz carton

½ cupbutter

or margarine

2carrots

medium, cut into 1/4 - inch slices

½ cupshallots

finely chopped

3cloves garlic

finely chopped

2 tablespoonstaco seasoning mix

¾ teaspoonpepper

freshly ground

½ teaspoonsalt

½ cupall-purpose flour

¼ cupwhipping cream

2 cupsdeli rotisserie chicken

shredded, from 2 lb chicken

1 x 15 ozcan black beans

drained, rinsed

1 bagfrozen corn

thawed

4 cupstortilla chips

crushed

1 cupshredded mexican cheese blend

Instructions

Step 1

Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.

Step 2

In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.

Step 3

Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.