"Pantry Raid" Chicken Enchilada Casserole

175 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
mama411
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (175)

Rate This Recipe
NJFoodies
154

NJFoodies

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 3.5 hrs (less for tenders). After adding in the rest and topping with the corn muffin mix, I cooked on HI for 1.5 hours. Next time I'll add diced onion (1 sm) and 1-2 cloves minced garlic to the tomato sauce mixture, but even as is, this was great, and a keeper. Thanks for posting!

SSayes
83

SSayes

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!

Holly
60

Holly

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 487 cal
  • 24%
  • Fat
  • 19.8 g
  • 31%
  • Carbs
  • 45.9 g
  • 15%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet

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Chicken Taco Casserole

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Chicken Enchilada Casserole II