Ranchero Enchilada Casserole

Campbell's Ranchero Enchilada Casserole Recipe

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.

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Servings: about 1 1/2 cups each

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (about 4 ounces) green chiles
1/4 cup rinsed, drained canned canned black beans
3 tablespoons tomato paste
2 tablespoons chopped red bell 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 (about 2 ounces)

How to Make It

  • 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°F. for 25 minutes or until the mixture is hot and bubbling.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#50099

Your Recently Viewed Recipes