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.
Provided by sillybakedbunny
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 42.8 g, Cholesterol 130.5 mg, Fat 29.4 g, Fiber 10.6 g, Protein 44.1 g, SaturatedFat 13.7 g, Sodium 1234.5 mg, Sugar 3 g
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Chiamaka Okeke
[email protected]These enchiladas were just okay. I've had better.
Aon Raza
[email protected]These enchiladas were a lot of work to make. I don't think I'll be making them again.
Kaylee Garman
[email protected]The sauce for these enchiladas was a little bland for my taste. I think I'll add some more spices next time.
Ramon Perez
[email protected]I found that the chicken was a little dry. I think I'll try cooking it for a shorter amount of time next time.
Clyde Purnell
[email protected]These enchiladas were a little too spicy for my kids, but my husband and I loved them.
Haider Mughal
[email protected]I added some black beans and corn to these enchiladas to make them even more hearty.
Tyrone Small
[email protected]I'm not a big fan of spicy food, so I made these enchiladas without the jalapeños. They were still delicious!
Bria Dyhrkopp
[email protected]These enchiladas are a great way to use up leftover chicken. I always have some leftover chicken in the fridge, so this is a perfect recipe for me.
Ayanna Cornelius
[email protected]I love that I can make these enchiladas ahead of time and then just pop them in the oven when I'm ready to serve them.
Hassan Sufyan
[email protected]These enchiladas are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my family.
Lamin Jobe
[email protected]I've tried other one-pan enchilada recipes before, but this one is by far the best. The chicken is so tender and the sauce is so flavorful.
Khumoetsile Dintwa
[email protected]I made these enchiladas for my friends and they all raved about them. They said they were the best enchiladas they'd ever had.
Bertram King
[email protected]The sauce for these enchiladas is amazing! It's the perfect blend of spices and flavors.
Amber Amir
[email protected]I love that this recipe is so easy to follow. I'm not a very experienced cook, but I was able to make these enchiladas without any problems.
Shana Kemigisha
[email protected]These enchiladas were delicious! I made them for a potluck and they were a huge hit. I'll definitely be making them again.
Melanin Queen
[email protected]I've made these enchiladas twice now and they're always a crowd-pleaser. The flavors are spot-on and the chicken is always cooked perfectly.
Neil Cordy
[email protected]These chicken enchiladas were a hit with my family! The sauce was flavorful and the chicken was tender and juicy. I loved that I could make the whole thing in one pan, which made cleanup a breeze.