All-in-One-Pan Chicken Enchiladas

Name: All-in-One-Pan Chicken Enchiladas
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

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.