"Pantry Raid" Chicken Enchilada Casserole

4.6
(522)
399 Reviews
87 Photos

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!

Submitted by mama411
Published on February 26, 2020
87
87
87
87
87
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 1 (15 ounce) can tomato sauce

  • ¼ cup water

  • 1 envelope taco seasoning mix

  • 1 ½ tablespoons chili powder

  • 1 tablespoon vegetable oil

  • 1 pound chicken breast tenderloins

  • 1 (15 ounce) can black beans, drained

  • ¼ cup cream cheese

  • 1 cup shredded Mexican-style cheese blend, or more to taste

  • 1 (7.5 ounce) package corn bread mix

  • 1 egg

  • ⅓ cup milk

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.

Nutrition Facts (per serving)

487 Calories
20g Fat
46g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 487
% Daily Value *
Total Fat 20g 25%
Saturated Fat 9g 47%
Cholesterol 108mg 36%
Sodium 1912mg 83%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 31g 62%
Vitamin C 8mg 9%
Calcium 301mg 23%
Iron 4mg 23%
Potassium 679mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Mexican Casserole on a white plate
Mexican Casserole
1,094 Ratings
Spicy Chicken and Black Bean Bake
8 Ratings
Spicy Southwest Chicken Casserole
48 Ratings
Healthier Chicken Enchiladas
81 Ratings
Funky Enchilada Casserole
Funky Enchilada Casserole
75 Ratings
close up view of baked beef enchiladas in a turquoise 9x13 casserole
Best Beef Enchiladas
520 Ratings
Card Placeholder Image
Easy Chicken Enchiladas from Reynolds
10 Ratings
Mexican Lasagna Lite
101 Ratings
close up on a serving of enchiladas on a plate with remaining in a casserole dish behind
Angela's Awesome Enchiladas
3,188 Ratings
Fiesta Chicken and Black Bean Enchiladas from Mission
36 Ratings
Spicy Beef and Bean Enchilada Pie
Spicy Beef and Bean Enchilada Pie
46 Ratings
Instant Pot Mexican Chicken and Rice Bowls
44 Ratings
Greg's Taco Pizza
16 Ratings
Close up of spoon with beef, rice, and beans casserole topped with cheese
Mexican Beef and Rice Casserole
31 Ratings
close up view of Black Bean Taco Salad with tomatoes, and black olives on a plate
Easy Black Bean Taco Salad
15 Ratings
close up view of Spinach and Chicken Enchiladas garnished with sour cream, green onions and black olives on a white plate
Spinach and Chicken Enchiladas
75 Ratings