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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • 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

610 calories; 29.4 g total fat; 130 mg cholesterol; 1234 mg sodium. 42.8 g carbohydrates; 44.1 g protein; Full Nutrition