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All-in-One-Pan Chicken Enchiladas

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All-in-One-Pan Chicken Enchiladas




    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.
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