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    You are in: Home / Recipes / "pantry Raid" Chicken Enchilada Casserole Recipe
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    "pantry Raid" Chicken Enchilada Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Lavender Lynn's Note:

    Recipe is from Allrecipes This can be made with gluten free cornbread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
    2. 2
      Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
    3. 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. 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. 5
      Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

    Ratings & Reviews:

    • on October 26, 2013

      15

      This didn't taste anything like an enchilada to my wife and me. It tasted exactly like what it was, a few things dumped together and baked. But it was nearly dinnertime and the ingredients were in the cupboard so I tried it. So, if you get home late from work and the kids are hungry, give this a try, it's quick and easy. It just might be to your taste, it just wasn't to our taste. Be sure to rinse the black beans, they're pretty salty. (I did that, so that's not why we didn't like it). Just out of curiosity, I re-heated the leftovers in the microwave a couple of days later to see if the cornbread topping became soggy. Surprise! It turned out pretty well. So your leftovers will be ok. Then I threw out the remainder.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for "pantry Raid" Chicken Enchilada Casserole

    Serving Size: 1 (308 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 524.6
     
    Calories from Fat 229
    43%
    Total Fat 25.4 g
    39%
    Saturated Fat 10.1 g
    50%
    Cholesterol 115.7 mg
    38%
    Sodium 1043.9 mg
    43%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 8.5 g
    34%
    Sugars 11.7 g
    47%
    Protein 30.7 g
    61%

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