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All-in-One-Pan Chicken Enchiladas

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"Great for a quick throw-together weeknight meal. Easy to add and subtract ingredients and make it your own. No extra dishes to clean! Serve enchiladas with lettuce, tomatoes, and green onions on top."
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1 h servings 610 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 610 calories; 29.4 g fat; 42.8 g carbohydrates; 44.1 g protein; 130 mg cholesterol; 1234 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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