Campbells Verde Enchilada Casserole Recipes

VERDE CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
• Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 6-7 minutes, or until softened. Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined. Remove from heat and set aside.
• Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
• Cover the pan with aluminum foil, then bake for 20 minutes.
• Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
• Remove from the oven and serve warm, garnished with your desired toppings.

CAMPBELL'S VERDE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Thoroughly mix the soup, garlic powder, and chicken.
• When mixed, slowly stir in the tortillas.
• Pour the mixture into a 2-qt shallow baking pan.
• Sprinkle the cheese over the mixture.
• Cover and bake for 25 minutes or until hot.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.