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| All-in-One-Pan Chicken Enchiladas |
"Great for a fast throw-collectively weeknight meal. Easy to feature and subtract ingredients and make it your own. No more dishes to clean! Serve enchiladas with lettuce, tomatoes, and green onions on pinnacle."
Ingredients :
- 1 tablespoon olive oil, or extra to taste
- 4 boneless hen breast halves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon floor cumin
- 1/four teaspoon floor paprika
- 1/four teaspoon cayenne pepper
- salt and floor black pepper to taste
- 1 half teaspoons lemon juice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 pink bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- half of white onion, diced
- 5 (6 inch) corn tortillas, reduce into strips
- 1 (10.Five ounce) can cream of chicken soup
- 1/2 (eight ounce) bundle cream cheese
- half cup shredded Cheddar cheese
- 1/4 cup bitter cream
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 1H |
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- Heat olive oil in a large skillet over medium warmth. Add fowl breasts; drizzle Worcestershire sauce and warm sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chook aside into small chunks with a wooden spoon, till no longer purple inside the center and the juices run clean, about 15 minutes. Stir in lemon juice.
- Reduce heat to medium-low. Mix in black beans, pink bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are barely softened, about five mins. Add cream of hen soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir till cheeses are melted and hot, about five minutes.
Notes :
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