"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. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!

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

Ingredients

• 1 egg
• ¼ cup water
• ⅓ cup milk
• 1 tablespoon vegetable oil
• 1 (15 ounce) can tomato sauce
• 1 ½ tablespoons chili powder
• ¼ cup cream cheese
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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