Ranchero Enchilada Casserole
Recipe from Campbell's

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.


Ranchero Enchilada Casserole

by 25  people


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Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
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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
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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