"pantry Raid" Chicken Enchilada Casserole

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (15 ounce) can tomato sauce
• 1⁄4 cup water
• 1 (1 1/2ounce) 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 1/2ounce) package  cornbread mix
• 1  egg
• 1⁄3 cup milk

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-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.