Ranchero Enchilada Casserole
This Ranchero Enchilada Casserole recipe is bound to make dinnertime much zestier than usual. This comforting, creamy 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. If you don't want to spend too much time in the kitchen, then this is the meal for you. It only requires three easy steps, and can be finished in less than an hour. This is the perfect dinner for the whole family to enjoy.
Cooking Time25 min
Cooking Vessel Size2-quart baking dish
Ingredients
- 1 (10-3/4-ounce) can Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 container water, milk, half-and-half, or soy milk
- 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
Instructions
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Preheat oven to 350 degrees F. Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.
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Spoon the chicken mixture into a 2-quart shallow baking dish. Top with the cheese. Cover the baking dish.
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Bake for 25 minutes or until the mixture is hot and bubbling.
