clock menu more-arrow no yes

Filed under:

Utahn bloggers win, place in recipe challenge

Laura Powell of South Jordan has a winning way with recipes. The food blogger of came up with Chicken Enchilada Nachos that won the Ultimate Football Recipe Challenge. The contest was sponsored by Campbell's Kitchen and Swanson Premium Chunk Chicken. Powell won with her recipe for Chicken Enchilada Nachos.

Deborah Harroun of Orem, whose food blog is, was also one of the three finalists who also traveled to the Campbell's Kitchen in Philadelphia/Camden to compete.

Campbell's and Swanson challenged food bloggers from across the country to develop a recipe that would be great for Super Bowl entertaining, using Swanson brand premium chunk chicken.

Beginning Jan. 31, Powell will be featured on

The three finalists received a tour of the company's center for recipe development, and a $250 shopping spree in the Campbell's store.

Here are the recipes for Powell's winning Chicken Enchilada Nachos and Harroun's Chicken Taquitos.


Quick Chicken Enchilada Nachos

Prep: 10 minutes

Cook: 10 minutes

Makes: 14 servings

1 can (12.5 ounces) Swanson Premium White Chunk Chicken Breast in Water, drained

1 can (15 ounces) black beans, rinsed and drained

1 can (about 15 ounces) whole kernel corn, drained

1 jar (16 ounces) Pace Picante Sauce

1 can (103/4 ounces) Campbell's condensed ceam of mushroom soup (regular or 98 percent fat free)

1 can (4.5 ounces) chopped green chiles

1 tablespoon chili powder

1 bag (12 to 14 ounces) tortilla chips

Assorted Toppings: shredded Cheddar cheese or Mexican cheese blend, sliced ripe olives, chopped green onion, diced avocado, sliced jalapeño peppers and/or chopped fresh cilantro leaves (optional)

Heat the chicken, beans, corn, picante sauce, soup, chiles and chili powder in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Arrange the tortilla chips on a large serving platter. Top with the chicken mixture and assorted toppings, if desired.

— Laura Powell,

Chicken, Bacon & Cream Cheese Mini Taquitos

1/3 pound bacon, chopped

4 ounces cream cheese, at room temperature

2 12.5-ounce cans Swanson's canned premium chicken breast

8 10-inch flour tortillas

Oil, for frying

In a bowl, combine the cream cheese and chicken.

In a large skillet, fry the bacon until crisp. Remove with a slotted spoon into the bowl with the cream cheese and chicken. Combine mixture well.

Using a 3-inch circle cookie cutter, cut 4 smaller circles from each tortilla. Fill each tortilla with 2-3 teaspoons of the chicken mixture. Roll and secure with a toothpick. Refrigerate taquitos until ready to fry.

Heat the oil in a deep fryer, or in a Dutch oven, to 350 F. Fry the taquitos in batches until the tortilla is golden brown, about 3-4 minutes. Remove to a paper towel-lined plate to drain. Remove toothpicks. Makes 32 taquitos.

Serve taquitos with Avocado Ranch Guacamole.

Avocado Ranch Guacamole

1/2 cup smashed, fresh avocado

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

Dash dried dill weed

Dash garlic powder

Dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.

— Deborah Harroun,