Zutaten für Enchilada Ranch Casserole
- Boneless Skinless Chicken Breasts
- Flour Tortillas
- Cream Of Chicken Soup
- Red Enchilada Sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup sour cream
- Medium Sharp Cheddar
- 1 packet ranch seasoning mix
- Green Chilies
- Cool Ranch Doritos
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Zubereitung von Enchilada Ranch Casserole
- Preheat oven to 350°F (175°C).
- Place chicken breasts in a pot of boiling water. Cook until cooked through (about 15-20 minutes).
- Shred chicken and set aside.
- In a medium saucepan, heat black beans for 5-7 minutes. Drain and rinse.
- In a large bowl, combine cream of mushroom soup, enchilada sauce, drained black beans, green chiles, sour cream, and ranch seasoning mix. Stir well.
- Add shredded chicken to the soup mixture and stir to combine.
- Lightly grease a 9x13 inch baking dish or two 9x9 inch baking dishes.
- Tear tortillas into large pieces. Layer 1/3 of the tortillas in the bottom of the prepared baking dish(es).
- Top with 1/3 of the chicken mixture and 1/3 of the shredded cheese.
- Repeat layers twice.
- Cover the casserole with foil.
- Bake for 35-45 minutes, or until heated through and bubbly.
- Remove foil and sprinkle 1 cup of crushed Ranch Doritos over the top.
- Return to oven for 5-10 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving.
- Serve on a bed of crushed Doritos and garnish with salsa, sour cream, and olives.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
9g
Fat
30g
Carbs
15g