Source: Campbell's Recipes

Ranchero Enchilada Casserole
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's® Condensed Cream of Chicken Soup.
Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes


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 pepper
2 cups cubed cooked chicken
4 flour tortillas (8-inch) or 6 corn tortilla (6-inch), cut into strips
1/2 cup Shredded Cheddar cheese

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.