Chicken fajitas meets cheesy enchiladas in this fun dinner 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.
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.
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Chicken Fajita Enchiladas
- 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
- 2 tablespoons olive oil divided
- 1 lb boneless skinless chicken breast (455 grams), sliced thin
- 1 red onion sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 12 soft taco-sized flour tortillas
- 10 oz can green or red enchilada sauce (280 grams)
- 1 cup sour cream (227 grams)
- 1 cup milk (250 ml)
- 8 ounces mozzarella cheese (226 grams), shredded
- Avocado , optional
- Cilantro , optional
- Preheat oven to 375°F. Grease a 9x13-inch or similar casserole dish.
- In a small bowl, combine all of the ingredients to make the fajita seasoning.
- Heat a skillet (I like to use cast iron) over medium high heat. Add 1 tablespoon of the olive oil.
- 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.
- 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.
- Whisk together the enchilada sauce, sour cream, and milk. Pour enough mixture into the prepared baking dish to cover the bottom generously.
- Spoon chicken fajita mixture into the flour tortillas, roll up, and place seam side-down in the dish.
- Pour remaining enchilada sauce mixture over the top of the tortillas and sprinkle with mozzarella cheese.
- 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.
- Serve enchiladas with chopped avocados and cilantro, or as desired.