Ranchero Enchilada Casserole

This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans and diced green chilies, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.

Recipe from Campbell's
Ranchero Enchilada Casserole
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
35 mins
by 25  people
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Ingredients
  • 1  10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2  cup water
  • 1   teaspoon chili powder
  • 1/2  teaspoon garlic powder
  • 1  4  ounce can chopped green chiles
  • 1/4  cup rinsed, drained canned black beans
  • 3   tablespoons tomato paste
  • 2   tablespoons chopped red peppers
  • 2   cups cubed cooked chicken
  • 4   flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
  • 1/2  cup shredded Cheddar cheese
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Directions
1. 
Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.
2. 
Spoon the chicken mixture into a 2-quart shallow baking dish. Top with the cheese. Cover the baking dish.
3. 
Bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.
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