How to Prepare Any-night-of-the-week Pantry Raid" Chicken Enchilada Casserole

Pantry Raid" Chicken Enchilada Casserole.

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pantry raid" chicken enchilada casserole. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pantry Raid" Chicken Enchilada Casserole is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Pantry Raid" Chicken Enchilada Casserole is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pantry raid" chicken enchilada casserole using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pantry Raid" Chicken Enchilada Casserole:

1. {Get of tomato sauce.
2. {Take of water.
3. {Make ready of taco seasoning mix.
4. {Get of chili powder.
5. {Prepare of vegetable oil.
6. {Prepare of chicken breast tenderloins.
7. {Make ready of black beans, drained.
8. {Get of cream cheese.
9. {Take of shredded Mexican-style cheese blend, or more to taste.
10. {Get of corn bread mix.
11. {Make ready of egg.
12. {Make ready of milk.

Instructions to make Pantry Raid" Chicken Enchilada Casserole:

1. Preheat the oven to 375°F (190 degrees C). Grease a 9×9-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..

So that’s going to wrap it up with this special food pantry raid" chicken enchilada casserole recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!