"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!"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!This recipe would've been great if I had followed the original recipe. I followed the review that recommended I cook it in the crock pot. After 5 hours, it was complete mush! We dipped tortilla chips in it, but it was a little much to call it a main dish. Next time I will follow the original recipe. The flavors were great, but a little sweet. I may look for a corn bread mix without sugar.This was so simple and fantastic! I added red bell pepper, onion, and minced garlic; and substituted Costco rotisserie chicken pulled off the bone. oohlala!This was easy and delicious. I didn't even brown the chicken first. Just simmered it with the tomato sauce. My family loved it.I made this last night and thought it was great! I added some sauteed ingredients (a large minced onion, corn, chopped mixed bell pepper strips). I also added a can of Ro-Tel diced tomatoes and green chiles. I omitted the water and just used the juice from the Ro-Tel can. Lastly, I added about a teaspoon of cumin. I know it sounds like a lot of changes but at the end of the day, the basis of this recipe is great. Don't be afraid of the 1 1/2 T of chili powder. I thought it would be quite spicy with that much but it