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+ servings

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 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.

Nutrition

Calories: 284kcal, Carbohydrates: 23g, Protein: 16g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 51mg, Sodium: 798mg, Potassium: 312mg, Fiber: 2g, Sugar: 6g, Vitamin A: 912IU, Vitamin C: 22mg, Calcium: 177mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.