ranchero enchilada casserole

Name: Ranchero Enchilada Casserole
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: - 1 can (10 3/4 oz.) condensed cream of chicken soup 98% fat free; - 1/2 cup water; - 1 tsp. chili powder or red chili flakes; - 1/2 tsp. garlic powder; - 1 can (4 oz.) chopped green chili's; - 1/2 cup rinsed & drained can of black beans; - 3 tbsps. tomato paste + 2 tbsps. of chopped red pepper; - 1 1/2 cupes chopped, cubed chicken (or shredded); - 4 8" wheat flour tortilla's or ( 6 corn tortilla's) cut in strips; - 1/2 cup shredded cheddar cheese, (i use white)

(1 RATING)

34 Pinches

Beverly Stacy

Calabasas, CA

Updated on Feb 6, 2012

Beans are good for you!

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prep time 10 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

- 1 can (10 3/4 oz.) condensed cream of chicken soup 98% fat free
- 1/2 cup water
- 1 tsp. chili powder or red chili flakes
- 1/2 tsp. garlic powder
- 1 can (4 oz.) chopped green chili's
- 1/2 cup rinsed & drained can of black beans
- 3 tbsps. tomato paste + 2 tbsps. of chopped red pepper
- 1 1/2 cupes chopped, cubed chicken (or shredded)
- 4 8" wheat flour tortilla's or ( 6 corn tortilla's) cut in strips
- 1/2 cup shredded cheddar cheese, (i use white)

How To Make ranchero enchilada casserole

Step 1

Mix all ingredients together in bowl except cheese. Spoon chicken mixture into a 2 quart shallow baking dish. Top with cheese.

Step 2

Cover & bake at 350 degrees for 25 minutes, or until hot & bubbly. I top with crushed black bean tortilla chips when done.
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