"Pantry Raid" Chicken Enchilada Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 487 Calories

Ingredients

• 1 egg
• 1 tablespoon vegetable oil
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can black beans, drained
• 1 (7.5 ounce) package corn bread mix
• 1 pound chicken breast tenderloins
• 1 envelope taco seasoning mix
• 1 cup shredded Mexican-style cheese blend, or more to taste
• 0.25 cup water
• 0.33333334326744 cup milk
• 1.5 tablespoons chili powder
• 0.25 cup cream cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.

Step 2

Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until bubbling and cornbread topping is browned and set, about 30 minutes.