Pantry Raid" Chicken Enchilada Casserole

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Pantry Raid" Chicken Enchilada Casserole. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Pantry Raid" Chicken Enchilada Casserole is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pantry Raid" Chicken Enchilada Casserole estimated approx 1 hour.

To get started with this recipe, we must prepare a few ingredients. You can cook Pantry Raid" Chicken Enchilada Casserole using 12 ingredients and 5 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Pantry Raid" Chicken Enchilada Casserole:

1. 15 oz tomato sauce
2. 1/4 cup water
3. 1 envelope taco seasoning mix
4. 1 1/2 tbsp chili powder
5. 1 tbsp vegetable oil
6. 1 lb chicken breast tenderloins
7. 15 oz black beans, drained
8. 1/4 cup cream cheese
9. 1 cup shredded Mexican-style cheese blend, or more to taste
10. 7 1/2 oz corn bread mix
11. 1 each egg
12. 1/3 cup milk

Steps to make to make Pantry Raid" Chicken Enchilada Casserole

1. Preheat the oven to 375°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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So that is going to wrap it up for this special food Recipe of Award-winning Pantry Raid" Chicken Enchilada Casserole. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!