Heidi Shaw
@heish99
One-Pan Chicken Enchilada Bake
This One-Pan Chicken Enchiladas recipe is a delicious and easy way to enjoy a classic Mexican dish. Packed with tender chicken, colorful bell peppers, and creamy cheese, it's perfect for a weeknight dinner. Everything cooks in one pan, making cleanup a breeze!
Details
- Cuisine:mexican
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:20
- Views:10
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings4
Ingredients
- 1 tablespoon
- 4
- 1 teaspoon
- 1 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- to taste
- to taste
- 1 1/2 teaspoons
- 1 (15 ounce) can
- 1, diced
- 1, diced
- 1, diced
- 1/2, diced
- 5 (6 inch), cut into strips
- 1 (10.5 ounce) can
- 1/2 (8 ounce) package
- 1/2 cup
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make One-Pan Chicken Enchilada Bake.
Step 1
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and drizzle with Worcestershire sauce and hot pepper sauce. Season with cumin, paprika, cayenne pepper, salt, and black pepper. Cover the skillet and cook for about 15 minutes, breaking the chicken into small chunks with a wooden spoon until fully cooked and no longer pink in the center. Stir in the lemon juice.
Step 2
Reduce the heat to medium-low. Add the black beans, diced red, orange, and green bell peppers, diced onion, and tortilla strips to the skillet. Simmer for about 5 minutes, or until the peppers are slightly softened.
Step 3
Stir in the cream of chicken soup, cream cheese, shredded Cheddar cheese, and sour cream. Cook and stir until the cheeses are melted and the mixture is hot, about 5 minutes.