Chicken Fajita Enchiladas
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.
Looking for other enchilada recipes? Try my sour cream chicken enchiladas and my butternut squash, mushroom and poblano enchiladas.
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Chicken Fajita Enchiladas
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 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
Topping:
- 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
Instructions
- 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.
Could you use Monterey Jack cheese instead of mozzarella
I made this for supper, with thumbs up all around.
Couldn’t find enchilada sauce at our small local grocery store – used “green Mexican sauce” by La Costena and mixed it with sour cream, but left out the milk for the sauce.
Used Monterey jack sliced cheese instead of shredded mozzarella.
Added fresh lime juice on top of the sliced avocado.
It was super yummy and my daughter/spouse liked it better than the chicken fajitas that I usually make. Will be making it again.
Used marinated steak fajita meat because I couldn’t find marinated chicken. Also used Monterey jack. Big hit!. Making it again tonight.