All-In-One-Pan Chicken Enchiladas Recipe

Name: All-In-One-Pan Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, or more to taste; 4 boneless chicken breast halves; 1 teaspoon Worcestershire sauce; 1 teaspoon hot pepper sauce; 1/4 teaspoon ground cumin; 1/4 teaspoon ground paprika; 1/4 teaspoon cayenne pepper; salt and ground black pepper to taste; 1 1/2 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; 1/2 white onion, diced; 5 (6 inch) corn tortillas, cut into strips; 1 (10.5 ounce) can cream of chicken soup; 1/2 (8 ounce) package cream cheese; 1/2 cup shredded Cheddar cheese; 1/4 cup sour cream

Servings: persons

1 tablespoon olive oil, or more to taste
4 boneless chicken breast halves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 1/2 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
1/2 white onion, diced
5 (6 inch) corn tortillas, cut into strips
1 (10.5 ounce) can cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

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.
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.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, or more to taste, 4 boneless chicken breast halves, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce, and more.

Yes, All-In-One-Pan Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

All-In-One-Pan Chicken Enchiladas

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