"Pantry Raid" Chicken Enchilada Casserole Recipe

Name: "Pantry Raid" Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 egg; 1/3 cup milk

Servings: persons

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 egg
1/3 cup milk

1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
2
Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
3
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.
4
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.
5
Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can tomato sauce, 1/4 cup water, 1 envelope taco seasoning mix, 1 1/2 tablespoons chili powder, and more.

Yes, "Pantry Raid" Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Pantry Raid" Chicken Enchilada Casserole

How did you like this recipe?

Frequently Asked Questions