Chicken Fajita Enchiladas
Chicken Fajita Enchiladas

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken fajita enchiladas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Fajita Enchiladas is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Chicken Fajita Enchiladas is something that I have loved my whole life.

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. Chicken Fajita Enchiladas: Tender chicken breast with flash-grilled Bell Peppers & Onions wrapped in fresh flour tortillas and smothered in Salsa Crema & Mexican Cheese.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken fajita enchiladas using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Fajita Enchiladas:
  1. Prepare Filling
  2. Get 6 Chicken tenders
  3. Take 1 Onion
  4. Make ready 1 Bell pepper
  5. Take 1 packages Taco seasoning
  6. Take 1 cup Salsa
  7. Make ready 1/2 cup Sour cream
  8. Prepare 1 cup Cheddar cheese, shredded
  9. Take Base
  10. Get 8 Tortillas, medium
  11. Take 1/2 cup Salsa
  12. Take Topping
  13. Prepare 1/2 cup Salsa
  14. Take 1 cup Cheddar cheese, shredded

I love to put together tasty and easy meal ideas. This is one of those recipes I have been making for. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. Spoon the chicken and veg mixture down the middle of each wrap.

Instructions to make Chicken Fajita Enchiladas:
  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.

Heat olive oil in a saute pan over medium heat. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Season chicken with salt and pepper, then add to bowl and toss to coat.

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