"Pantry Raid" Chicken Enchilada Casserole
"I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters."
1 (15 ounce) can tomato sauce
1/4 cup water
1 envelope taco seasoning mix
1 1/2 tablespoons chili powder
1 tablespoon vegetable oil
1 pound chicken breast tenderloins
1 (15 ounce) can black beans, drained
1/4 cup cream cheese
1 cup shredded Mexican-style cheese blend, or more to taste
1 (7.5 ounce) package corn bread mix
1/3 cup milk
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.
Page 2 of 2 -
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.