Ingredients
6
6 servings
- •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 9x9-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.
Nutritional Facts
Per 6 servings
- Calories: 487
- Carbohydrate: 46g
- Fat: 20g
- Fiber: 7g
- Protein: 31g
- Sugar: 9g
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