Name: All-in-One-Pan Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil, or more to taste - 1 tablespoon; Boneless chicken breast halves - 4; Worcestershire sauce - 1 teaspoon; Hot pepper sauce - 1 teaspoon; Ground cumin - ¼ teaspoon; Ground paprika - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Lemon juice - 1 ½ teaspoons; Black beans, drained and rinsed - 1 (15 ounce) can; Red bell pepper, diced - 1; Orange bell pepper, diced - 1; Green bell pepper, diced - 1; White onion, diced - ½; Corn tortillas, cut into strips - 5 (6 inch); Cream of chicken soup - 1 (10.5 ounce) can; Cream cheese - ½ (8 ounce) package; Shredded Cheddar cheese - ½ cup; Sour cream - ¼ cup

Ingredients for - All-in-One-Pan Chicken Enchiladas

1. Olive oil, or more to taste 1 tablespoon

2. Boneless chicken breast halves 4

3. Worcestershire sauce 1 teaspoon

4. Hot pepper sauce 1 teaspoon

5. Ground cumin ¼ teaspoon

6. Ground paprika ¼ teaspoon

7. Cayenne pepper ¼ teaspoon

8. Salt and ground black pepper to taste ¼ teaspoon

9. Lemon juice 1 ½ teaspoons

10. Black beans, drained and rinsed 1 (15 ounce) can

11. Red bell pepper, diced 1

12. Orange bell pepper, diced 1

13. Green bell pepper, diced 1

14. White onion, diced ½

15. Corn tortillas, cut into strips 5 (6 inch)

16. Cream of chicken soup 1 (10.5 ounce) can

17. Cream cheese ½ (8 ounce) package

18. Shredded Cheddar cheese ½ cup

19. Sour cream ¼ cup

How to cook deliciously - All-in-One-Pan Chicken Enchiladas

1 . Stage

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 . Stage

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.