Recipes Cuisine Latin American Mexican "Pantry Raid" Chicken Enchilada Casserole 4.6 (523) 400 Reviews 87 Photos 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! Submitted by mama411 Updated on November 1, 2024 Save Rate Print Share Add Photo 87 87 87 87 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 (15 ounce) can tomato sauce ¼ cup water 1 envelope taco seasoning mix 1 ½ tablespoons chili powder 1 tablespoon vegetable oil 1 pound chicken breast tenderloins 1 (15 ounce) can black beans, drained ¼ cup cream cheese 1 cup shredded Mexican-style cheese blend, or more to taste 1 (7.5 ounce) package corn bread mix 1 egg ⅓ cup milk Directions 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. 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. Occasional Cooker I Made It Print 942 home cooks made it! Nutrition Facts (per serving) 487 Calories 20g Fat 46g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 487 % Daily Value * Total Fat 20g 25% Saturated Fat 9g 47% Cholesterol 108mg 36% Sodium 1912mg 83% Total Carbohydrate 46g 17% Dietary Fiber 7g 24% Total Sugars 9g Protein 31g 62% Vitamin C 8mg 9% Calcium 301mg 23% Iron 4mg 23% Potassium 679mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.