Sunday, June 08, 2014

Ranchero Enchilada Casserole

Campbell's Kitchen sent me an eMail with the intriguing caption of 'Chicken Dinners in 3 Steps or Less!' Their recipe of the same name caught my eye. It was a cinch to make and delicious to eat! However, I had to adapt Campbell's recipe to the ingredients that were on hand. These ingredients have been provided below in the order in which they will be layered into the casserole dish.

1 pkg. (16 oz.) plain low-salt tortilla chips 
1 (14 oz.) can red beans, rinsed & drained 
cups cooked rotisserie chicken, shredded

(10-3/4 oz.) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1/2 cup water 
tsp. taco spice mix powder 
1/2 tsp. garlic powder 
1 (4 oz.) can chopped green chilies 
Tbsp. tomato paste

Tbsp. red, orange & yellow peppers, sliced in rounds 
1/2 cup shredded Cheddar cheese
1 cup green onions, chopped
  1. Stir soup with next 5 ingredients.
  2. Layer casserole dish with tortilla chips, followed by beans and chicken.
  3. Pour soup mixture over ingredients in dish, followed by peppers and cheese.
  4. Bake at 350°F. for 25 minutes or until casserole is hot and bubbling.
  5. Garnish with green onions and serve.

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