"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!
Provided by mama411
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
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Ghulam Fatima
ghulam_f74@hotmail.co.ukThis is a great recipe for a quick and easy weeknight meal. It's also very affordable to make.
Suleyman Sabir
s-s@hotmail.comThis casserole is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Abdikadir Abdi
abdi_a80@yahoo.comI've made this casserole several times and it's always a success. It's a great recipe to have on hand for busy weeknights.
Benji
benji@yahoo.comThis casserole is a great way to get my kids to eat their vegetables. They love the cheese and the tortillas.
ZB CHENNAL
z.chennal@hotmail.comI love that this recipe is so versatile. I can add or remove ingredients to suit my family's tastes.
Kingsolex Solomon
k-solomon57@aol.comThis casserole is a great way to use up leftover chicken. It's also very affordable to make.
Legend Bunda
b@hotmail.comThis is my go-to recipe for chicken enchilada casserole. It's always a hit with my family and friends.
Jay
jay@aol.comI made this casserole exactly as the recipe said and it turned out perfect. It's a keeper!
Duncan Jones
jduncan70@yahoo.comThis casserole is so cheesy and flavorful. I highly recommend it.
Kurtis Kingham
kkingham18@yahoo.comI love that this recipe uses pantry staples. It's a great way to use up leftover chicken and tortillas.
Alina Kumal
a.k@gmail.comI made this casserole for a potluck and it was a huge success. Everyone raved about how delicious it was.
Joseph Oche
j_o9@hotmail.frThis recipe is a lifesaver on busy weeknights. It's quick and easy to make, and my kids love it.
Ghazal Mirhosini
g_mirhosini@gmail.comI've tried many chicken enchilada casserole recipes, but this one is by far the best. It's cheesy, flavorful, and always a crowd-pleaser.
Nitish Tiger
nitish.tiger@gmail.comThis casserole was a hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.