-
-
My review
"Pantry Raid" Chicken Enchilada Casserole
37
mama411
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 487Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 313416 Ratings
-
-
-
-
-
Most helpful positive review
5/21/2012
Yum. OH! I made this as a one-dish crockpot recipe and it was delicious. I used chicken breasts, not tenders, adding them raw to the seasoned tomato sauce mixture and cooking it all on LO for...
Most helpful critical review
6/11/2012
This recipe would've been great if I had followed the original recipe. I followed the review that recommended I cook it in the crock pot. After 5 hours, it was complete mush! We dipped tortil...
Most helpful
Most positive
Least positive
Newest
5/21/2012
Yum. OH! I made this as a one-dish crockpot recipe and it was delicious. I used chicken breasts, not tenders, adding them raw to the seasoned tomato sauce mixture and cooking it all on LO for...
5/7/2012
This was so simple and fantastic! I added red bell pepper, onion, and minced garlic; and substituted Costco rotisserie chicken pulled off the bone. oohlala!
8/2/2012
I made this last night and thought it was great! I added some sauteed ingredients (a large minced onion, corn, chopped mixed bell pepper strips). I also added a can of Ro-Tel diced tomatoes and ...
5/4/2012
This was easy and delicious. I didn't even brown the chicken first. Just simmered it with the tomato sauce. My family loved it.
5/21/2012
This was awesome. I would give it 10 stars if I could. For me this is pure comfort food; and it is so easy. I cheated and used shredded rotisserie chicken, light cream cheese and substituted ...
6/5/2012
Nicely done, Mama411, and an aptly named recipe! I had most of the ingredients in my pantry, but substituted pinto beans for the black beans, added a can of Mexican-style corn, and used sour cre...
8/25/2012
This recipe is amazing! I actually used leftover turkey instead of the fresh chicken, and didn't bother with the pre-browning. Also, my local grocery store didn't have cornbread mix, so I used...
6/4/2012
This made a delicious and hearty meal. The only changes that I made were to use 2 cans of chicken, browned with onions and a tsp. minced garlic. My family loved this one. I will definitely make...
6/11/2012
This recipe would've been great if I had followed the original recipe. I followed the review that recommended I cook it in the crock pot. After 5 hours, it was complete mush! We dipped tortil...