Pantry Raid Chicken Enchilada Casserole Recipes

"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE

I made this recipe up 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 off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!

Provided by mama411

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

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 (7.5 ounce) package corn bread mix
1 egg
⅓ 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 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g

"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

Ingredients

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

PANTRY CHICKEN CASSEROLE

Pantry Chicken Casserole image

Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include ROTEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot ROTEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1 green bell pepper - stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g

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