Zutaten für Pantry Raid Chicken Enchilada Casserole
- 1 (24 ounce) jar tomato sauce
- ½ cup water
- 1 packet taco seasoning
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 1 lb boneless, skinless chicken tenderloins
- 1 (15 ounce) can black beans
- 4 ounces cream cheese
- 1 ½ cups shredded Mexican cheese
- 1 box (8.5 ounces) gluten-free cornbread mix
- 1 large egg
- ½ cup milk
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Zubereitung von Pantry Raid Chicken Enchilada Casserole
- Preheat oven to 375°F (190°C). Grease a 9x9-inch baking dish.
- In a medium saucepan, combine 1 (24 ounce) jar tomato sauce, ½ cup water, 1 packet taco seasoning, and 1 tablespoon chili powder. Bring to a simmer over medium heat.
- While sauce simmers, heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown 1 lb boneless, skinless chicken tenderloins, about 5 minutes per side.
- Pour the simmering tomato sauce over the chicken in the skillet. Reduce heat to medium-low and simmer until chicken is cooked through and no longer pink (about 8 minutes).
- Remove chicken from skillet and shred with two forks. Return shredded chicken to the sauce.
- Stir in 1 (15 ounce) can black beans (rinsed and drained) and 4 ounces cream cheese until melted and well combined.
- Pour the chicken mixture into the prepared baking dish.
- Top with 1 ½ cups shredded Mexican cheese.
- In a separate bowl, whisk together 1 box (8.5 ounces) gluten-free cornbread mix (or regular), 1 large egg, and ½ cup milk. Pour batter evenly over the chicken mixture.
- Bake for 30-35 minutes, or until the casserole is bubbling and the cornbread topping is golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
47g
Fat
50g
Carbs
14g
