dinner · lunch · Mexican-inspired
"Pantry Raid" Chicken Enchilada Casserole
A casserole or bake centered on tomato sauce, water, envelope taco seasoning mix, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1 item 1 (15 ounce) can tomato sauce
- 1 cup 1/4 cup water
- 1 item 1 envelope taco seasoning mix
- 1 tablespoon 1 1/2 tablespoons chili powder
- 1 tablespoon 1 tablespoon vegetable oil
- 1 pound 1 pound chicken breast tenderloins
- 1 item 1 (15 ounce) can black beans, drained
- 1 cup 1/4 cup cream cheese
- 1 cup 1 cup shredded Mexican-style cheese blend, or more to taste
- 1 item 1 (7.5 ounce) package corn bread mix
- 1 item 1 egg
- 1 cup 1/3 cup milk
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F and lightly grease a baking dish.
- 2
Prepare and combine tomato sauce, water, envelope taco seasoning mix, chili powder, vegetable oil, chicken breast tenderloins, black beans, cream cheese, mexican-style cheese blend, corn bread mix, egg, and milk, keeping any topping ingredients separate.
- 3
Spread the mixture in the dish, add the topping, and cover if the surface begins browning before the center is hot.
- 4
Bake until bubbling and cooked through; rest for 10 minutes before serving.
- 5
Cook poultry until the thickest portion reaches 165°F.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
