Ranchero Enchilada Casserole

Ranchero Enchilada Casserole

Campbell's Kitchen 0

"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

Serving size has been adjusted!

Original recipe yields 4 servings



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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  • Prep

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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


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 two ingredients, and used an entire can of black beans. My only suggestion is that you mix the soup, water and spices together, then add the 'chunky' items. For some reason I thought it would be a good idea to put the tortillas in to the bowl, then pile everything else on top....yeah, not so much


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 of a jalepeno.


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