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Chicken Fajita Enchiladas

Chicken Fajita Enchiladas combine the bold flavors of fajitas with the comforting warmth of enchiladas. This dish is perfect for a family dinner or any gathering where you want to impress your guests without spending hours in the kitchen.

Why Make This Recipe

Making Chicken Fajita Enchiladas is a great way to enjoy a delicious, hearty meal. It’s a versatile dish that allows you to include a variety of colorful vegetables, making it not only tasty but also nutritious. Plus, it’s easy to prepare and can be customized to suit everyone’s tastes!

How to Make Chicken Fajita Enchiladas

Ingredients:

1 lb boneless skinless chicken breasts or thighs, sliced into strips
2-3 bell peppers (various colors), sliced
1 large onion, sliced
1 cup sliced mushrooms
1 cup broccoli florets
2 tbsp olive oil
2 tbsp fajita seasoning (or a blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
12 corn or flour tortillas
2 cups shredded Mexican blend cheese (or Monterey Jack/cheddar)
1 (15 oz) can red enchilada sauce (or homemade enchilada sauce)
Optional Toppings: Sour cream, fresh cilantro (chopped), diced avocado or guacamole

Directions:

Prepare the Chicken Fajita Filling: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add chicken strips and cook until browned and cooked through. Remove chicken from the pan.
Sauté the Vegetables: In the same skillet, add sliced bell peppers, onion, mushrooms, and broccoli. Sauté until vegetables are tender-crisp. Return the cooked chicken to the pan. Sprinkle with fajita seasoning and toss to combine. Cook for another 2-3 minutes to allow flavors to meld. Set aside.
Prepare the Enchilada Sauce: If using canned sauce, warm it in a saucepan over medium heat. If making homemade enchilada sauce, prepare it according to your preferred recipe.
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Assemble the Enchiladas: Dip each tortilla briefly into the warm enchilada sauce. Place a portion of the chicken fajita filling down the center of each tortilla and sprinkle with a little shredded cheese.
Roll the Tortillas: Roll up the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Bake the Enchiladas: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining shredded cheese.
Bake: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Serve: Let the enchiladas rest for a few minutes before serving. Garnish with optional toppings like sour cream, fresh cilantro, or diced avocado.

How to Serve Chicken Fajita Enchiladas

Serve these enchiladas warm right out of the oven. You can add sour cream, fresh cilantro, or diced avocado for extra flavor. They go great with a side of rice or beans.

How to Store Chicken Fajita Enchiladas

If you have leftovers, store them in an airtight container in the refrigerator. They should last about 3 to 4 days. You can also freeze them for up to 3 months. Just make sure to wrap them tightly.

Tips to Make Chicken Fajita Enchiladas

Use a mix of colorful bell peppers for added flavor and nutrition.
Feel free to adjust the level of spice in your fajita seasoning to match your taste.
To save time, you can use pre-cooked chicken or rotisserie chicken.

Variations

You can easily customize this recipe by adding other vegetables like spinach, zucchini, or corn. For a vegetarian option, skip the chicken and use beans as the main protein.

FAQs

Q: Can I use flour tortillas instead of corn?
A: Yes, you can use either flour or corn tortillas. Choose what you prefer!

Q: Can I make the filling ahead of time?
A: Absolutely! You can prepare the chicken and vegetable filling in advance and store it in the fridge for a day or two.

Q: How can I make this dish spicier?
A: Add some diced jalapeños to the filling or use a spicier enchilada sauce to kick up the heat!