"pantry Raid" Chicken Enchilada Casserole

Ingredients

• Servings: 6
• 1 (15 ounce) can tomato sauce
• 1/4 cup water
• 1 envelope taco seasoning mix
• 1 1/2 tablespoons chili powder
• 1 tablespoon vegetable oil
• 1 pound chicken breast tenderloins
• 1 (15 ounce) can black beans, drained
• 1/4 cup cream cheese
• 1 cup shredded mexican-style cheese blend, or more to taste
• 1 (7.5 ounce) package corn bread mix
• 1 egg
• 1/3 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x9-inch baking dish.
• mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
• 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.
• 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.
• bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.