Ranchero Enchilada Casserole

Ranchero Enchilada Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 407.0
  • Total Fat: 15.2 g
  • Cholesterol: 34.9 mg
  • Sodium: 1,122.4 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 30.7 g

View full nutritional breakdown of Ranchero Enchilada Casserole calories by ingredient


Introduction

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'sŪ Condensed Cream of Chicken Soup. 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'sŪ Condensed Cream of Chicken Soup.
Number of Servings: 4

Ingredients

    1 can (10 3/4 ounces) Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    1/2 cup water
    1 tsp. chili powder
    1/2 tsp. garlic powder
    1 can (about 4 ounces) chopped green chiles
    1/2 cup drained canned pinto beans
    3 tbsp. tomato paste
    8.5oz cubed cooked chicken
    6 flour tortillas (6-inch)
    1 1/2 cup shredded Sharp Cheddar cheese

Tips

add sour cream if desired


Directions

Stir the soup, water, chili powder, garlic powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl.2Spoon the chicken mixture into a 2-quart shallow baking dish. Top with the cheese. Cover the baking dish.3Bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user TLBLACKJACK.