"Pantry Raid" Chicken Enchilada Casserole Recipe

Yum. OH! I made this as a one-dish crockpot recipe and it was delicious. I used chicken breasts, not tenders, adding them raw to the seasoned tomato sauce mixture and cooking it all on LO for 3.5 hrs (less for tenders). After adding in the rest and topping with the corn muffin mix, I cooked on HI for 1.5 hours. Next time I'll add diced onion (1 sm) and 1-2 cloves minced garlic to the tomato sauce mixture, but even as is, this was great, and a keeper. Thanks for posting!

Wow, this was a huge hit with my husband and toddler. And me! I went with one review and used chicken breasts, letting it marinade in the tomato sauce, chili powder, water, and taco seasoning in a crockpot for 3 hours. I added onion flakes (didn’t have an onion at the time) and garlic powder. I then add the black beans and corn bread mix, egg, milk,

This one's a keeper--indeed, great comfort food. This one also makes a lot, so share with guests and more family, so go large on the baking dish and be prepared to add more cheese(s). I used Mexican, sharp cheddar AND shredded pepper jack cheeses. I merely added a can of pinto beans with the black beans. The cornbread mixture: Added generous dashes of cilantro, chipotle black pepper and Green Tabasco. The "chicken mixture": Added generous pinches of paprika, cilantro and Tabasco Smoked Chipotle--with a lot of taste tests when I smooth blended the cream cheese ( my tastes had me add more than 1/4 cup of it ). And the chicken: I browned whole chicken breasts and thick diced them; worked out really well. I can see marinating them in extra batches of the sauce a couple of hours ; an idea worth trying, I think. Easily feeds a family of 4---with a guest or two; do enjoy!!

I loved it. I followed the basic recipe, except I baked it in a cast iron pan. I lined the bottom with crumbled tortilla chips, as I wasn't sure if it would stick. It came right out. I used low sodium tomato sauce & taco seasoning, and rotisserie chicken. I also added a little salsa verde to the chicken mixture. It was the perfect heat level. I used Jiffy corn muffin mix, I know some people don't like it because it's sweet, but I liked the sweetness against the spiciness of the chicken. I was very easy to make, I'll definitely make it again.

My husband and I both really liked this recipe. It was easy to make and very tasty. I did change a few things out of necessity; I used the breast meat off of a rotisserie chicken, I didn't have the cream cheese to use so I substituted cottage cheese with a bit of sour cream mixed in. I also added a small can of diced green chili's as I thought that would be a nice addition. It was! Other than that I followed the recipe, using the Taco Seasoning II from on here. I will definitely make this recipe again when I have another rotisserie chicken or even cooking up some chicken from scratch. I was worried that the sweetness of the cornbread mix I had on hand would make this weird, but instead it worked well with the heat from the Taco Seasoning.

Great taste. We prefer a thin layer of corn bread on top -- not thick. Easy to use chopped chicken (e.g., Costco package of fresh pulled chicken), then can skip step of shredding hot chix.

This is so good. I used a large chicken breast instead of tenders. Served with shredded lettuce, pickled jalapeños, sour cream and cilantro. My husband said a larger size of this would be good for a Super Bowl party!

This was GREAT. I used it as a base recipe and made the following changes: 1. Sauteed diced white onion, bell peppers, and garlic. Added the sauteed veggies to the saucepan with a can of garlin/onion canned tomatoes (instead of tom sauce) and seasonings, heated through while I did 1.25 lbs of chicken tenderloins. 2. Used an entire block of cream cheese mixed in with the tomato mixture.

This is really tasty! I followed the recipe exactly until I put the cornbread batter over the sauce and cheese. I didn't have a 9x9 inch pan, so I used a 8 1/2 x 11 pan, and one box of cornbread mix wasn't enough to cover all the sauce. I was afraid there was too much sauce even for the larger pan, and with two packages of cornbread mix, I thought I would have to clean the oven! But the cornbread absorbed a lot of the liquid. I'd like to make it again, and try ground beef. I'll also add some green chilies.

I used a Jet oven to brown the meat with onions that I added to the recipe. Then I switched the Jet oven to slow cook and added several cloves of garlic and diced fresh jalapeno. When it came time to add the cream cheese, I skipped the corn bread mix and added diced up corn tortillas. There were no leftovers.

In the spirit of this recipe being created on the premise of a "Pantry Raid" - or using what is on-hand- I took up the banner and made this my own. I did stick to the original recipe (as much as possible) and method of cooking, but had a couple of substitutions, which were as follows: - I had boneless, skinless chicken thighs in the freezer which browned nicely and were very flavorful in the overall dish. - I added some frozen corn, chopped onion and diced green chilies to the chicken mixture. -instead of a cornbread topping, I opted for a can of Grand's Southern style Buttermilk biscuits. These baked up nice & fluffy, topped with some shredded cheddar cheese & additional diced green chilies. I may whip together some corn-bread muffins tomorrow just to stretch out the leftovers that we will be enjoying for lunch. This truly hit the spot tonight for us! Thank you for sharing this delicious recipe!

I thought it was just ok. It’s not something I would want again. I agree with other reviewers that the corn bread added too much sweetness to the dish.

A little runny, but tastes great.

Like another reviewer, I added a can of corn. This made the casserole almost overflow my 9 x 9 pan. I also forgot to add the cheese before baking but added it after and it was fine. Next time...I don't see the need to heat the tomato sauce, etc., in a separate pan. I'll dice the chicken then brown it in a skillet. Add the tomato sauce, etc., to a Dutch oven, add the chicken along with a can of petite chopped tomatoes (drained), and double the cornbread. Dicing the chicken is easier than shredding, I think. Overall, I liked this a lot and will make again with the above changes.

Even reheated leftovers tasted amazing.

Cornbread was a great topping, loved the little crunch it added. We also added a cup of frozen kernel corn.

Well, I used some time savers, like enchilada sauce and added grn chilies. Otherwise, the same. We loved it.

This was a great recipe. We loved it! Wish I could submit more than 1 photo. This photo shows how much we enjoyed it!!

This is a hard recipe to rate as written because by nature (“pantry raid”) the recipe invites you to change it up with what you have on hand. With that said, some small changes do amp this recipe up from the four stars I estimated for it as written. Diced tomatoes instead of tomato sauce adds more texture and volume. We also added a small can of corn and a small can of chilies. Finally, we topped itc with a bit of sour cream, extra cheese, and diced red onion. I’m not sure about calling it “enchilada” casserole. There really isn’t much about it that’s “enchilada”- like except for the corn of the corn bread, but it’s still good.

Great basic recipe to use what you have!! My husband raved..I pressure cooked a piece of pork loin along with carrot celer and onion with chicken stock some frozen enchilada sauce I had. Then shredded and added some left over frozen black beans and rice. Used a copy cat recipe for jiffy corn bread and wow it was great .. yes used the cream cheese and fiesta cheese too THANK YOU SO MUCH!!!