"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE

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Make and share this "pantry Raid" Chicken Enchilada Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can tomato sauce
1/4 cup water
1 (1 1/2 ounce) envelope taco seasoning mix
1 1/2 tablespoons chili powder
1 tablespoon vegetable oil
1 lb chicken breast, tenderloins
1 (15 ounce) can black beans, drained
1/4 cup cream cheese
1 cup Mexican blend cheese, shredded, more to taste
1 (7 1/2 ounce) package cornbread mix
1 egg
1/3 cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  • Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
  • Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
  • Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
  • Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

Nutrition Facts : Calories 524.6, Fat 25.5, SaturatedFat 10.2, Cholesterol 115.8, Sodium 1043.9, Carbohydrate 43.8, Fiber 8.5, Sugar 11.8, Protein 30.8

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