Name: Easy One Pan Chicken Enchiladas Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: US
Ingredients: 1 tablespoon olive oil, or more to taste; 4 boneless, skinless chicken breast halves; 1 teaspoon Worcestershire sauce; 1 teaspoon hot pepper sauce (such as Tabasco); 0.25 teaspoon ground cumin; 0.25 teaspoon ground paprika; 0.25 teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; 1.5 teaspoons fresh 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 1/2-inch strips; 1 (10.5 ounce) can condensed cream of chicken soup; 0.5 (8 ounce) package cream cheese, softened; 0.5 cup shredded sharp Cheddar cheese; 0.25 cup sour cream, plus more for serving

Embrace the simplicity and vibrant flavors of this one-pan wonder. Tender chicken, colorful peppers, and hearty black beans meld together in a creamy, cheesy sauce, all atop a bed of crispy tortilla strips. It's a fiesta of flavor with minimal cleanup!

Follow The Directions

01

Step

Heat olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat. Add chicken breasts; drizzle with Worcestershire sauce and hot sauce. Season generously with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, using a wooden spoon to break the chicken into smaller pieces as it cooks, until cooked through, about 15 minutes. Stir in lemon juice.

02

Step

Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until the peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until the cheeses are melted and the mixture is hot and bubbly, about 5 minutes.

For an extra layer of flavor, broil the enchiladas for 2-3 minutes until the cheese is bubbly and lightly browned. Watch carefully to prevent burning.
Feel free to customize the vegetables to your liking. Corn, zucchini, or diced tomatoes would all be delicious additions.
Serve with your favorite enchilada toppings, such as shredded lettuce, diced tomatoes, green onions, avocado, and extra sour cream or guacamole.

Agustina Kulas

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