Ranchero Enchilada Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 (10.75 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 chilies |
1/4 cup rinsed, drained canned black beans |
3 tablespoons tomato paste |
2 tablespoons chopped red bell pepper |
2 cups cubed cooked chicken |
4 (8 inch) flour or corn tortillas, 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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