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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ranchero Enchilada Casserole Recipe

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This recipe for Ranchero Enchilada Casserole is from 40 Something Cowgirls Restless Riders Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 3/4 ounces) 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 can (about 4 ounces) 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:
Directions:
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 at 350°F. for 25 minutes or until the mixture is hot and bubbling
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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