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"Pantry Raid" Chicken Enchilada Casserole

I made up this recipe for "pantry raid" chicken enchilada casserole 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 the leftovers the next day, and we do not usually eat leftovers. I am gluten free, so I used a gluten-free cornbread mix. You will definitely enjoy it!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people

Equipment

  • 1 9x9-inch Baking Dish For assembling and baking the casserole
  • 1 Medium Saucepan For simmering the enchilada sauce
  • 1 Large Skillet For browning chicken and combining with sauce
  • 2 Mixing Bowls One for chicken mixture, one for cornbread batter
  • 1 Whisk For combining cornbread mix

Ingredients
  

Main

  • 1 15 ounce can tomato sauce
  • ¼ cup water
  • 1 envelope taco seasoning mix
  • 1 ½ tablespoons chili powder
  • 1 tablespoon vegetable oil
  • 1 pound chicken breast tenderloins
  • 1 15 ounce can black beans, drained
  • ¼ cup cream cheese
  • 1 cup shredded Mexican-style cheese blend or more to taste
  • 1 8.5 ounce package cornbread mix
  • ⅓ cup milk
  • 1 egg

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  • Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.
  • Heat vegetable oil in a skillet over medium heat. Add tenderloins; brown on both sides, about 5 minutes per side. Pour tomato sauce mixture over tenderloins; bring to a simmer over medium-low heat. Cook until tenderloins are no longer pink inside, about 8 minutes; transfer tenderloins to a bowl. Shred tenderloins using 2 forks; return to the sauce. Stir in black beans and cream cheese until thoroughly combined.
  • Pour tenderloin mixture into the prepared baking dish. Top with shredded Mexican cheese. Whisk cornbread mix, milk, and egg together in a bowl; spoon batter over cheese.
  • Bake in the preheated oven until bubbling and cornbread topping is browned and set, about 30 minutes. Occasional Cooker

Notes

To elevate this casserole, consider searing the chicken tenderloins until deeply golden before adding the sauce to build a more complex flavor profile. For the sauce, toast the taco seasoning and chili powder briefly in the hot oil before adding tomato sauce and water to deepen their aroma. Ensure the cream cheese is softened to room temperature for a smoother incorporation into the chicken and bean mixture, preventing lumps. A crucial tip for the cornbread topping is not to overmix; mix just until combined to ensure a tender, rather than tough, crumb. Before baking, a sprinkle of fresh cilantro over the cheese can add a vibrant color and fresh herbaceous note. To check for doneness, ensure the cornbread is golden brown and a toothpick inserted comes out clean, while the filling is bubbling hot.