All-In-One-Pan Chicken Enchiladas - cooking recipe

Ingredients

1 tablespoon olive oil, or more to taste
4 boneless chicken breast halves
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon cayenne pepper
salt and ground black pepper to taste
1 1/2 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
1/2 white onion, diced
5 (6 inch) corn tortillas, cut into strips
1 (10.5 ounce) can cream of chicken soup
1/2 (8 ounce) package cream cheese
1/2 cup shredded Cheddar cheese
1/4 cup sour cream

Preparation

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.