Pantry Raid Chicken Enchilada Casserole Recipes

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"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE



Make and share this "pantry Raid" Chicken Enchilada Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can tomato sauce
1/4 cup water
1 (1 1/2 ounce) envelope taco seasoning mix
1 1/2 tablespoons chili powder
1 tablespoon vegetable oil
1 lb chicken breast, tenderloins
1 (15 ounce) can black beans, drained
1/4 cup cream cheese
1 cup Mexican blend cheese, shredded, more to taste
1 (7 1/2 ounce) package cornbread mix
1 egg
1/3 cup milk

Steps:

  • 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.

Nutrition Facts : Calories 524.6, Fat 25.5, SaturatedFat 10.2, Cholesterol 115.8, Sodium 1043.9, Carbohydrate 43.8, Fiber 8.5, Sugar 11.8, Protein 30.8

CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

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