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
CHICKEN FAJITA ENCHILADAS
Chicken fajitas meets cheesy enchiladas in this fun mashup!
Provided by Annalise
Categories Main Course
Time 50m
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 284 kcal, Carbohydrate 23 g, Protein 16 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 798 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. -Cheryl Pomrenke, Coffeyville, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts : Calories 663 calories, Fat 39g fat (23g saturated fat), Cholesterol 144mg cholesterol, Sodium 1160mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein.
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHICKEN FAJITA ENCHILADAS
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
- In a medium bowl, combine soup and enchilada sauce.
- Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
- In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
- Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
- Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
- Bake for 30 minutes or until cheese is completely melted.
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).
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
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