Fajita Enchiladas Recipe

Name: Fajita Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips; 1 medium green bell pepper, cut into thin bite-size strips; 1 medium red bell pepper, cut into thin bite-size strips; 1/2 large onion, thinly sliced; 1 (4 1/2 ounce) can chopped green chilies; 3 cups shredded cheddar cheese; 1 (10 ounce) can enchilada sauce; 12 flour tortillas (6 inch); 1/4 cup chopped fresh cilantro

Servings: persons

1 tablespoon olive oil
1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips
1 medium green bell pepper, cut into thin bite-size strips
1 medium red bell pepper, cut into thin bite-size strips
1/2 large onion, thinly sliced
1 (4 1/2 ounce) can chopped green chilies
3 cups shredded cheddar cheese
1 (10 ounce) can enchilada sauce
12 flour tortillas (6 inch)
1/4 cup chopped fresh cilantro

1
Heat oven to 350*.
2
In 12-inch skillet, heat oil over medium-high heat.
3
Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
4
Remove from heat; drain.
5
Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
6
In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
7
Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
8
Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
9
Bake 20 to 25 minutes or until hot and bubbly.
10
Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
11
Sprinkle with cilantro before serving.

1674

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips, 1 medium green bell pepper, cut into thin bite-size strips, 1 medium red bell pepper, cut into thin bite-size strips, and more.

Yes, 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.

Fajita Enchiladas

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