ALL-IN-ONE-PAN CHICKEN ENCHILADAS

All-in-One-Pan Chicken Enchiladas image

Great for a quick throw-together weeknight meal. Easy to add and subtract ingredients and make it your own. No extra dishes to clean! Serve enchiladas with lettuce, tomatoes, and green onions on top.

Provided by sillybakedbunny

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 4

Number Of Ingredients 19

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Ingredients

1 tablespoon olive oil, or more to taste
4 boneless chicken breast halves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ 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
½ white onion, diced
5 (6 inch) corn tortillas, cut into strips
1 (10.5 ounce) can cream of chicken soup
½ (8 ounce) package cream cheese
½ cup shredded Cheddar cheese
¼ cup sour cream

Steps:

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.
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.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 42.8 g, Cholesterol 130.5 mg, Fat 29.4 g, Fiber 10.6 g, Protein 44.1 g, SaturatedFat 13.7 g, Sodium 1234.5 mg, Sugar 3 g