Rating: 4.5 stars 4.6
503 Ratings
  • 5 star values: 372
  • 4 star values: 96
  • 3 star values: 22
  • 2 star values: 7
  • 1 star values: 6

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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

487 calories; protein 31.2g; carbohydrates 45.9g; fat 19.8g; cholesterol 108.3mg; sodium 1911.9mg. Full Nutrition
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