Ranchero Enchilada Casserole

June 13, 2013

125

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 cream of chicken soup.

2 can (10 3/4 ounces) cream of chicken soup
1/2 cup water
2 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 cans (4 ounces each) diced green chiles
1 can rinsed, drained black beans
6 tablespoons tomato paste
1 diced red bell peppers
1 1/2 lbs. cubed cooked chicken (Optional: for a little more "zip" you can cook with a little taco seasoning)
8 flour tortillas (8-inch) or 12 corn tortillas (6-inch), cut into strips
2 cups shredded Cheddar cheese

Preheat oven to 350. Stir the soup, water, chili powder, garlic powder, onion powder, chiles, beans, tomato paste, red pepper, chicken and tortillas in a large bowl. Spoon the chicken mixture into a 9 x 13 baking dish. Top with the cheese. Cover the baking dish. Bake at 350°F. for 35 minutes or until the mixture is hot and bubbling. NOTES: I've done this before but added a can of drained corn to the casserole. For a little more "zip" you can cook with a little taco seasoning. Also, you can substitute salsa instead of tomato paste.

Nutritions

Calories
1098

Sodium
2232mg
93% DV

Fat
44g
68% DV

Protein
47g
95% DV

Carbs
125g
42% DV

Fiber
9g
36% DV