"Pantry Raid" Chicken Enchilada Casserole

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.

Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.

Heat vegetable oil in a skillet over medium heat. Add tenderloins; brown on both sides, about 5 minutes per side. Pour tomato sauce mixture over tenderloins; bring to a simmer over medium-low heat. Cook until tenderloins are no longer pink inside, about 8 minutes; transfer tenderloins to a bowl. Shred tenderloins using 2 forks; return to the sauce. Stir in black beans and cream cheese until thoroughly combined.