READY IN 1 hr

"Pantry Raid" Chicken Enchilada Casserole

Read Reviews (112)

"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!" — mama411

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

May 21, 2012

Yum. OH! I made this as a one-dish crockpot recipe and it was delicious. I used chicken breasts, not tenders, adding them raw to the seasoned tomato sauce mixture and cooking it all on LO for 3.5 hrs (less for tenders). After adding in the rest and topping with the corn muffin mix, I cooked on HI for 1.5 hours. Next time I'll add diced onion (1 sm) and 1-2 cloves minced garlic to the tomato sauce mixture, but even as is, this was great, and a keeper. Thanks for posting!

—NJFoodies

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Most Helpful Critical Review

Jun 11, 2012

This recipe would've been great if I had followed the original recipe. I followed the review that recommended I cook it in the crock pot. After 5 hours, it was complete mush! We dipped tortilla chips in it, but it was a little much to call it a main dish. Next time I will follow the original recipe. The flavors were great, but a little sweet. I may look for a corn bread mix without sugar.

—stefaoki

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138 Ratings

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May 07, 2012

This was so simple and fantastic! I added red bell pepper, onion, and minced garlic; and substituted Costco rotisserie chicken pulled off the bone. oohlala!

—SSayes

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May 04, 2012

This was easy and delicious. I didn't even brown the chicken first. Just simmered it with the tomato sauce. My family loved it.

—Holly

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Aug 02, 2012

I made this last night and thought it was great! I added some sauteed ingredients (a large minced onion, corn, chopped mixed bell pepper strips). I also added a can of Ro-Tel diced tomatoes and green chiles. I omitted the water and just used the juice from the Ro-Tel can. Lastly, I added about a teaspoon of cumin. I know it sounds like a lot of changes but at the end of the day, the basis of this recipe is great. Don't be afraid of the 1 1/2 T of chili powder. I thought it would be quite spicy with that much but it wasn't at all and I added the Ro-Tel too! Don't be afraid to continue what started this recipe in the first place...the pantry raid!

—jnock

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May 21, 2012

This was awesome. I would give it 10 stars if I could. For me this is pure comfort food; and it is so easy. I cheated and used shredded rotisserie chicken, light cream cheese and substituted my customized Grandmother's Buttermilk Cornbread recipe with corn and jalapeños from this site instead of the cornbread mix. So it was a super fast dinner. Thanks for sharing a great recipe.

—Occasional Cooker

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Jun 04, 2012

This made a delicious and hearty meal. The only changes that I made were to use 2 cans of chicken, browned with onions and a tsp. minced garlic. My family loved this one. I will definitely make it again.

—IMCookinNow

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May 12, 2012

I made this tonight, and I didn't change one thing. My husband asked for seconds and he is a picky eater. I loved the corn bread topping.

—char

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Nutrition

Calories
487 kcal
24%

Carbohydrates
45.9 g
15%

Cholesterol
113 mg
38%

Fat
19.8 g
31%

Fiber
6.8 g
27%

Protein
31.2 g
62%

Sodium
1912 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

"Pantry Raid" Chicken Enchilada Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 487
Calories from Fat: 179

% Daily Value *
Total Fat 19.8g 31 %
Saturated Fat 9.3g 47 %
Cholesterol 113mg 38 %
Sodium 1912mg 76 %
** Potassium 679mg 19 %
Total Carbohydrates 45.9g 15 %
Dietary Fiber 6.8g 27 %
Protein 31.2g 62 %
** Sugars 8.5g
Vitamin A 28 %
Vitamin C 14 %
Calcium 38 %
Iron 41 %
** Thiamin 20 %
** Niacin 98 %
** Vitamin B6 32 %
** Magnesium 20 %
** Folate 44 %

* 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.