"Pantry Raid" Chicken Enchilada Casserole
Description
For this "pantry raid" chicken enchilada casserole recipe, all you need are some chicken tenderloins, a box of cornbread mix, and a few pantry items.
Ingredients
•
1 (15 ounce) can tomato sauce
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1/4 cup water
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1 envelope taco seasoning mix
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1 1/2 tablespoons chili powder
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1 tablespoon vegetable oil
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1 pound chicken breast tenderloins
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1 (15 ounce) can black beans, drained
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1/4 cup cream cheese
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1 cup shredded Mexican-style cheese blend, or more to taste
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1 (7 1/2 ounce) package corn bread mix
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1/3 cup milk
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1 egg
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
2
Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.
3
Heat vegetable oil in a skillet over medium heat. Add tenderloins; brown on both sides, about 5 minutes per side. Pour tomato sauce mixture over tenderloins; bring to a simmer over medium-low heat. Cook until tenderloins are no longer pink inside, about 8 minutes; transfer tenderloins to a bowl. Shred tenderloins using 2 forks; return to the sauce. Stir in black beans and cream cheese until thoroughly combined.
4
Pour tenderloin mixture into the prepared baking dish. Top with shredded Mexican cheese. Whisk cornbread mix, milk, and egg together in a bowl; spoon batter over cheese.
5
Bake in the preheated oven until bubbling and cornbread topping is browned and set, about 30 minutes.