Chicken Fajita Enchiladas

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Chicken fajitas meets cheesy enchiladas in this fun dinner mashup!

Chicken fajitas meets cheesy enchiladas in this fun main dish mashup

Two of my favorite Mexican-inspired dishes are fajitas and enchiladas, so I thought why not put them together? I made these enchiladas for a big family dinner a while back and they were a huge hit. I’m so excited to share them with you!

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. Nothing boring here! These enchiladas are packed with so much flavor and are sure to be a new favorite at your house.

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Chicken fajitas!

Bonus! These enchiladas are extremely adaptable—

  • You can also use steak or shrimp in place of the chicken, or use a combo.
  • Feel free to add any other veggies you’d like.
  • You can use red or green enchilada sauce as the base for the creamy sauce. Use store-bought (which is what I do) or make your own.
  • Add more cayenne and/or jalapénos to kick up the heat.

Looking for other enchilada recipes? Try my sour cream chicken enchiladas and my butternut squash, mushroom and poblano enchiladas.

Chicken fajitas meets cheesy enchiladas in this fun main dish mashup

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Chicken Fajita Enchiladas

Chicken fajitas meets cheesy enchiladas in this fun mashup!

Ingredients:

 Fajita seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Enchiladas:

  • 2 tablespoons olive oil, divided
  • 1 lb (455 grams) boneless skinless chicken breast, sliced thin
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 12 small soft taco-sized flour tortillas

Topping:

  • 1 10-oz can (280 grams) green or red enchilada sauce
  • 1 cup (227 grams) sour cream
  • 1 cup (250 ml) milk
  • 8 ounces (226 grams) mozzarella cheese, shredded
  • Avocado (optional)
  • Cilantro (optional)

Directions:

  1. Preheat oven to 375°F. Grease a 9x13-inch or similar casserole dish.
  2. In a small bowl, combine all of the ingredients to make the fajita seasoning.
  3. Heat a skillet (I like to use cast iron) over medium high heat. Add 1 tablespoon of the olive oil.
  4. Sprinkle the chicken with half of the fajita seasoning and add to the skillet. Cook until browned an completely cooked through, about 4-5 minutes. Remove from skillet and set aside.
  5. Add remaining tablespoon of the olive oil to the skillet. Add onion and peppers and sprinkle with remaining fajita seasoning. Cook until vegetables are softened and start to caramelize, about 5-6 minutes. Combine with the chicken.
  6. Whisk together the enchilada sauce, sour cream, and milk. Pour enough mixture into the prepared baking dish to cover the bottom generously.
  7. Spoon chicken fajita mixture into the flour tortillas, roll up, and place seam side-down in the dish.
  8. Pour remaining enchilada sauce mixture over the top of the tortillas and sprinkle with mozzarella cheese.
  9. Cover with foil and bake for 20 minutes. Remove foil and bake until sauce bubbles and cheese just begins to turn brown, about 10 minutes more.
  10. Serve enchiladas with chopped avocados and cilantro, or as desired.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.