Creamy Ranchero Enchilada Bake

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Total Time
30mins
Prep
10 mins
Cook
20 mins

These are so easy and delicious. That ranchero tomato soup is new to me because I only use tomato soup to cook with. I can't eat it because the acid in tomatoes makes blisters in my mouth sometimes. But this is great! You couldn't ask for a quicker throw-it-together meal, especially if somebody drops by and I usually keep all this stuff on hand anyway.

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Ingredients

Nutrition
  • 1 (10 3/4 ounce) can Campbell's creamy ranchero tomato soup
  • 1 12 cups cubed cooked chicken or 1 12 cups cooked beef
  • 23 cup shredded cheddar cheese (or a Mexican cheese...whatever you've got) or 23 cup monterey jack cheese (or a Mexican cheese...whatever you've got)
  • 8 (6 inch) flour tortillas, warmed
  • 14 cup milk

Directions

  1. Mix 1/2 can soup, chicken and 1/3 cup cheese. Spoon the chicken mixture down center of each tortilla. Roll up and place seam-side down in 2-qt. shallow baking dish.
  2. Mix remaining soup and milk and pour over all. Top with remaining cheese.
  3. Bake at 375°F 20 minute or until hot.
Most Helpful

5 5

My husband LOVED this. It was really easy, especially because this was only my 2nd or 3rd time cooking EVER (I'm a newlywed :-D) I went with ground beef and instead of using 6" tortillas, I used 3 Burrito size tortillas. After I layed the 'burittos' in the baking dish and topped it with the sauce, I shoved tortilla chips under the edges and topped them with salsa and put LOTS of cheese on the whole thing. It just made a pretty presentation. Anyway, thanks for the GREAT recipe!! I didn't eat it (I'm extremely picky) but my husband can't wait to eat the leftovers!