Pantry Raid Chicken Enchilada Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pantry Raid Chicken Enchilada Casserole Recipe). 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!

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Pantry Raid Chicken Enchilada Casserole Recipe

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

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

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

Step 2

Mix tomato sauce water taco seasoning mix and chili powder together in a saucepan; bring to a simmer over medium heat.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set about 30 minutes.

Nutritional Information

Pantry Raid Chicken Enchilada Casserole Recipe

Servings Per Recipe:6

Calories: 487

% Daily Value *

Protein: 31.2g 63%

Carbohydrates: 45.9g 15%

Dietary Fiber: 6.8g 27%

Sugars: 8.5g

Fat: 19.8g 31%

Saturated Fat: 9.3g 47%

Cholesterol: 108.3mg 36%

Vitamin A Iu: 1394IU 28%

Niacin Equivalents: 12.7mg 98%

Vitamin B6: 0.5mg 32%

Vitamin C: 8.1mg 14%

Folate: 78.9mcg 20%

Calcium: 301mg 30%

Iron: 4.1mg 23%

Magnesium: 57.2mg 20%

Potassium: 678.7mg 19%

Sodium: 1911.9mg 77%

Thiamin: 0.2mg 20%

Calories From Fat: 178.5

*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.