Ranchero Enchilada Casserole

Ranchero Enchilada Casserole
Ranchero Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. Spoon the chicken mixture into a 2-quart shallow baking dish. Top with the cheese. Cover the baking dish. Bake for 25 minutes or until the mixture is hot and bubbling.

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