All-in-One-Pan Chicken Enchiladas

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 610 Calories

Ingredients

• ½ (8 ounce) package cream cheese
• 1 red bell pepper, diced
• ¼ cup sour cream
• 1 ½ teaspoons lemon juice
• ½ cup shredded Cheddar cheese
• ¼ teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• ¼ teaspoon ground cumin
• 1 green bell pepper, diced
• 1 (15 ounce) can black beans, drained and rinsed
• ¼ teaspoon ground paprika
• 1 orange bell pepper, diced
• 1 tablespoon olive oil, or more to taste
• ½ white onion, diced
• 1 (10.5 ounce) can cream of chicken soup
• 4 boneless chicken breast halves
• 5 (6 inch) corn tortillas, cut into strips

Recipe Instructions

Step 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.

Step 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.