Chicken Fajita Enchiladas Recipe

Name: Chicken Fajita Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green peppers, Thinly Sliced; 3 -4 bell peppers, of other colors Any Variation; 1 large onion, Thinly Sliced; 2 garlic cloves; 2 tablespoons fajita seasoning mix; 1 tablespoon oil; 8 all natural burrito-size flour tortillas; 3 cups cooked and shredded chicken breasts; 2 cups mild salsa; 2 cups light sour cream; 1 cup mild cheddar cheese, Shredded

Servings: persons

2 green peppers, Thinly Sliced
3 -4 bell peppers, of other colors Any Variation
1 large onion, Thinly Sliced
2 garlic cloves
2 tablespoons fajita seasoning mix
1 tablespoon oil
8 all natural burrito-size flour tortillas
3 cups cooked and shredded chicken breasts
2 cups mild salsa
2 cups light sour cream
1 cup mild cheddar cheese, Shredded

1
Preheat Oven to 350.
2
Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to saute.
3
In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sauteed onions. Saute peppers until tender (not mushy). Add more salt and pepper.
4
In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
5
Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
6
Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
7
Yummy. Enjoy.
8
*(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).

1527

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 green peppers, Thinly Sliced, 3 -4 bell peppers, of other colors Any Variation, 1 large onion, Thinly Sliced, 2 garlic cloves, and more.

Yes, Chicken Fajita Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fajita Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions