All-in-One-Pan Chicken Enchiladas
Description
Make these quick enchiladas by cooking and seasoning chicken in one pan, then adding bell peppers, 3 cheeses, black beans, and creamy soup.
Ingredients
•
1 tablespoon olive oil, or more to taste
•
4 boneless chicken breast halves
•
1 teaspoon Worcestershire sauce
•
1 teaspoon hot pepper sauce
•
1/4 teaspoon ground cumin
•
1/4 teaspoon ground paprika
•
1/4 teaspoon cayenne pepper
•
salt and ground black pepper to taste
•
1 1/2 teaspoons lemon juice
•
1 (15 ounce) can black beans, drained and rinsed
•
1 red bell pepper, diced
•
1 orange bell pepper, diced
•
1 green bell pepper, diced
•
1/2 white onion, diced
•
5 (6 inch) corn tortillas, cut into strips
•
1 (10 1/2 ounce) can cream of chicken soup
•
1/2 (8 ounce) package cream cheese
•
1/2 cup shredded Cheddar cheese
•
1/4 cup sour cream
Directions
1
Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
2
Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.