"Pantry Raid" Chicken Enchilada Casserole

"Pantry Raid" Chicken Enchilada Casserole

mama411 8

"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!"


1 h servings 487 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  2. Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
  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.
  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.
  5. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 274 Ratings


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...

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!

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 ...

This was easy and delicious. I didn't even brown the chicken first. Just simmered it with the tomato sauce. My family loved it.

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 ...

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...

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...

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...

I made this tonight, and I didn't change one thing. My husband asked for seconds and he is a picky eater. I loved the corn bread topping.