Outstanding for a quick midweek supper. It’s simple to customize by adding and removing ingredients. No additional dishes to wash! On top of the enchiladas, place lettuce, tomatoes, and green onions.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| 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
- ¼ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 ½ 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
- ½ white onion, diced
- 5 (6 inch) corn tortillas, cut into strips
- 1 (10.5 ounce) can cream of chicken soup
- ½ (8 ounce) package cream cheese
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- 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 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 11 g |
| Protein | 44 g |
| Saturated Fat | 14 g |
| Sodium | 1235 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |