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 18  people


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Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
 
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Ingredients
  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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  • 1/2  cup
    water
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  • 1  tsp.
    chili powder
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  • 1/2  tsp.
    garlic powder
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  • 1  can
    (about 4 ounces) chopped green chiles
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  • 1/4  cup
    rinsed, drained canned black beans
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  • 3  tbsp.
    tomato paste
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  • 2  tbsp.
    chopped red peppers
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  • 2  cups
    cubed cooked chicken
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  • flour tortillas (8-inch) or 6 corn tortillas (6-inch), cut into strips
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  • 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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