"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!"..."
INGREDIENTS
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1 (15 ounce) can tomato sauce
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1/4 cup water
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1 envelope taco seasoning mix
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1 1/2 tablespoons chili powder
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1 tablespoon vegetable oil
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1 pound chicken breast tenderloins
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1 (15 ounce) can black beans, drained
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1/4 cup cream cheese
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1 cup shredded Mexican-style cheese blend, or more to taste
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1 (7.5 ounce) package corn bread mix
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1 egg
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1/3 cup milk
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