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Creamy Ranchero Enchilada Bake

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“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.”

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


  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.

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