Recipe of Quick Pantry Raid" Chicken Enchilada Casserole

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Pantry Raid" Chicken Enchilada Casserole. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pantry Raid" Chicken Enchilada Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pantry Raid" Chicken Enchilada Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 components. 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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