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All-in-One-Pan Chicken Enchiladas
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Whip up speedy enchiladas with seasoned chicken, bell peppers, 3 cheeses, black beans, and creamy soup in one pan.
Ingredients:
  • 1 tablespoon olive oil, or more to taste
  • 4 boneless chicken breast halves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground paprika
  • salt and ground black pepper to taste
  • 1.5 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
  • 0.5 white onion, diced
  • 5 (6 inch) corn tortillas, cut into strips
  • 1 (10.5 ounce) can cream of chicken soup
  • 0.5 (8 ounce) package cream cheese
  • 0.25 cup sour cream
Instructions:
  • In a large skillet over medium heat, heat olive oil. Add chicken breasts, then drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook for about 15 minutes, breaking chicken apart with a wooden spoon until fully cooked and no longer pink. Finish by stirring in lemon juice.
  • Lower the heat to medium-low and gently combine black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Let it simmer until the peppers are slightly softened, approximately 5 minutes. Stir in cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Keep stirring and cooking until the cheeses are melted and the mixture is hot, about 5 minutes.

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