Recipe: Perfect Chicken Fajita Enchiladas

Chicken Fajita Enchiladas. Chicken Fajita Enchiladas: Tender chicken breast with flash-grilled Bell Peppers & Onions wrapped in fresh flour tortillas and smothered in Salsa Crema & Mexican Cheese. This oven-ready meal is a customer favorite -- just a little more interesting than your typical enchiladas! Especially good topped with shredded lettuce and chopped tomatoes.

Chicken Fajita Enchiladas These chicken fajita enchiladas are exactly what they sound like— you start with fajita-seasoned chicken, peppers and onions, then roll them up into tortillas and top with a creamy enchilada sauce and lots of mozzarella cheese. These enchiladas are packed with so much flavor and are sure to be a new favorite at your house. These easy fajita enchiladas are perfect for game day, a quick weeknight meal, or even Taco Tuesday. You can cook Chicken Fajita Enchiladas using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Fajita Enchiladas

  1. You need of Filling.
  2. Prepare 6 of Chicken tenders.
  3. Prepare 1 of Onion.
  4. It's 1 of Bell pepper.
  5. It's 1 packages of Taco seasoning.
  6. Prepare 1 cup of Salsa.
  7. It's 1/2 cup of Sour cream.
  8. Prepare 1 cup of Cheddar cheese, shredded.
  9. Prepare of Base.
  10. Prepare 8 of Tortillas, medium.
  11. Prepare 1/2 cup of Salsa.
  12. You need of Topping.
  13. You need 1/2 cup of Salsa.
  14. You need 1 cup of Cheddar cheese, shredded.

Season chicken with salt and pepper, then add to bowl and toss to coat. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Swirl to coat the bottom of the pan.

Chicken Fajita Enchiladas step by step

  1. Preheat oven to 350°F. Bring 2 quarts of water to a boil..
  2. Boil chicken for 20 minutes. Preheat a small skillet on medium heat..
  3. Slice bell pepper and onion. Saute together until tender and slightly browned..
  4. Slice cooked chicken and toss in a large bowl, mixing in one at a time, taco seasoning, 1 cup of salsa, sour cream, and 1 cup of cheese..
  5. In a 9x13 casserole dish, spread salsa across bottom of dish. Spoon filling into tortillas and roll up. Place over salsa in dish..
  6. Spread salsa even over the enchiladas, then top with the remaining cheese..
  7. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes..

Arrange six tortillas over the sauce. How to Make Chicken Enchiladas: Cook chicken - and shred chicken with two forks. After a bunch of leftover Quick Chicken Fajitas from the other night, I revamped them into my Leftover Chicken Fajita Enchiladas. My husband loved these, except he said the tortillas were soggy. So, next time I make these I think I will bake the enchiladas before I smother them in the sauce to kinda toast them up a bit, making them acceptable to the sauce.

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