CHICKEN FAJITA ENCHILADAS
Chicken Fajita Enchiladas: Tender chicken breast with flash-grilled Bell Peppers & Onions wrapped in fresh flour tortillas and smothered in Salsa Crema & Mexican Cheese. This oven-ready meal is a customer favorite -- just a little more interesting than your "typical" enchiladas! Especially good topped with shredded lettuce and chopped tomatoes.
Provided by Friends Foodies
Categories Mexican
Time 1h
Yield 8 Enchiladas, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat Oven to 350.
- Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
- In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
- In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
- Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
- Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
- Yummy. Enjoy.
- *(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).
STEAK FAJITA ENCHILADAS
Grilled Steak & Bell Peppers tossed in a creamy salsa and rolled up, then smothered in more creamy salsa and cheese. Yum!
Provided by Friends Foodies
Categories Mexican
Time 1h
Yield 12 enchiladas
Number Of Ingredients 11
Steps:
- Preheat Oven to 350.
- Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
- In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
- In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
- Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *.
- Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
Nutrition Facts : Calories 476, Fat 23.3, SaturatedFat 10.9, Cholesterol 76.7, Sodium 943.3, Carbohydrate 42.1, Fiber 3.4, Sugar 5.7, Protein 24
STEAK FAJITA ENCHILADAS
Make and share this Steak Fajita Enchiladas recipe from Food.com.
Provided by gfkrebs
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
- Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.
Nutrition Facts : Calories 512.9, Fat 46.1, SaturatedFat 28.9, Cholesterol 124.8, Sodium 745.3, Carbohydrate 8.8, Sugar 0.2, Protein 17.3
FAJITA ENCHILADAS
Make and share this Fajita Enchiladas recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- In 12-inch skillet, heat oil over medium-high heat.
- Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
- Remove from heat; drain.
- Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
- In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
- Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
- Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
- Bake 20 to 25 minutes or until hot and bubbly.
- Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
- Sprinkle with cilantro before serving.
Nutrition Facts : Calories 607.7, Fat 32.8, SaturatedFat 15.4, Cholesterol 107.8, Sodium 1193.5, Carbohydrate 40.8, Fiber 4, Sugar 7.5, Protein 36.6
CHICKEN FAJITA ENCHILADAS
Two classic dishes come together in this tasty Mexican dinner mash-up.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.
- In grill pan or cast-iron skillet, heat oil over medium-high heat. Cook bell pepper, onion and mushrooms in oil 7 to 8 minutes, stirring occasionally, until tender and lightly browned.
- In large bowl, stir together cooked vegetables, fajita seasoning, chicken, 1 cup of the cheese and the cheese dip. Spoon heaping 1/3 cup filling onto each tortilla. Roll up tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
- Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 610, Carbohydrate 45 g, Fat 3, Fiber 2 g, Protein 37 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 2130 mg
FAJITA ENCHILADAS
Make and share this Fajita Enchiladas recipe from Food.com.
Provided by emma1222
Categories Mexican
Time 1h
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In 12 inch skillet, heat oil over medium-high heat. Add chicken, peppers, and onion; cook about 5 minutes or until chicken is no longer pink. Remove from heat and drain.
- Stir in chilies, 1 1/2 cups of the cheese and 1/2 cup of the enchilada sauce.
- In bottom of ungreased 13x9 inches glass baking dish, spread 1/2 cup of the enchilada sauce.
- Spoon about 1/2 cup chicken mixture into tortilla and roll up. Place seam side down in baking dish. Pour remaining enchilada sauce over tortillas. Cover tightly with foil.
- Bake 20 to 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.
Nutrition Facts : Calories 329.1, Fat 8.7, SaturatedFat 1.7, Cholesterol 43.9, Sodium 747, Carbohydrate 38.4, Fiber 3.4, Sugar 4.6, Protein 23.5
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