Description
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
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9-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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6