Ranchero Enchilada Casserole

Ranchero Enchilada Casserole

7

"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

35 m {{adjustedServings}} servings 420 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1485 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

7
  1. 12 Ratings

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Yummy! This casserole is very good and the whole family ate it all up!! I did make a couple changes, but only because we did not have green chiles or red peppers on hand. So, I omitted those ...

Great recipe. To help with people wanting a little more spice in this recipe. I substituted the chiles for a can of sliced jalepenos. Gave the recipe a great flavor and not an overpowering burn ...

I think the idea is great, but should be used with enchilada sauce instead of cream of chicken. It COMPLETELY changes the taste.. yum