Easy Pantry Raid Chicken Enchilada Casserole Recipe

Ingredients

• 1 (15 ounce) can tomato sauce
• 0.25 cup water
• 1 envelope taco seasoning mix
• 1.5 tablespoons chili powder
• 1 tablespoon vegetable oil
• 1 pound chicken breast tenderloins
• 1 (15 ounce) can black beans, drained
• 0.25 cup cream cheese
• 1 cup shredded Mexican-style cheese blend, or more to taste
• 1 (7.5 ounce) package corn bread mix
• 0.33 cup milk
• 1 egg egg

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish to prevent sticking.
2. In a saucepan, combine tomato sauce, water, taco seasoning, and chili powder. Heat over medium heat until the mixture simmers.
3. Heat vegetable oil in a skillet over medium heat. Add the chicken tenderloins and brown them on each side, about 5 minutes per side. Pour the tomato sauce mixture over the tenderloins. Simmer over medium-low heat until the tenderloins are cooked through, about 8 minutes. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the sauce, then stir in black beans and cream cheese until everything is well combined.
4. Pour the chicken mixture into the prepared baking dish. Sprinkle shredded Mexican cheese on top. In a bowl, whisk together the cornbread mix, milk, and egg. Spoon the batter evenly over the cheese.
5. Bake in the preheated oven for about 30 minutes, or until the cornbread topping is golden brown and set and the casserole is bubbling.

Nutrition

• Calories: 487 kcal
• Fat Content: 20 g
• Fiber Content: 7 g
• Sugar Content: 9 g
• Sodium Content: 1912 mg
• Protein Content: 31 g
• Cholesterol Content: 108 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g