Name: Pantry Raid Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Tomato sauce - 1 (15 ounce) can; Water - ¼ cup; Taco seasoning mix - 1 envelope; Chili powder - 1 ½ tablespoons; Vegetable oil - 1 tablespoon; Chicken breast tenderloins - 1 pound; Black beans, drained - 1 (15 ounce) can; Cream cheese - ¼ cup; Shredded Mexican-style cheese blend, or more to taste - 1 cup; Corn bread mix - 1 (7.5 ounce) package; Egg - 1; Milk - ⅓ cup

Ingredients for - Pantry Raid Chicken Enchilada Casserole

1. Tomato sauce 1 (15 ounce) can

2. Water ¼ cup

3. Taco seasoning mix 1 envelope

4. Chili powder 1 ½ tablespoons

5. Vegetable oil 1 tablespoon

6. Chicken breast tenderloins 1 pound

7. Black beans, drained 1 (15 ounce) can

8. Cream cheese ¼ cup

9. Shredded Mexican-style cheese blend, or more to taste 1 cup

10. Corn bread mix 1 (7.5 ounce) package

11. Egg 1

12. Milk ⅓ cup

How to cook deliciously - Pantry Raid Chicken Enchilada Casserole

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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 . Stage

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