Wet Fajita Enchilidas Recipes

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CHICKEN FAJITA ENCHILADAS



Chicken Fajita Enchiladas image

Chicken fajitas meets cheesy enchiladas in this fun mashup!

Provided by Annalise

Categories     Main Course

Time 50m

Number Of Ingredients 20

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)

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

FAJITA MARINADE I



Fajita Marinade I image

Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.

Provided by Robbie Rice

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 16

Number Of Ingredients 9

¼ cup lime juice
⅓ cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
½ teaspoon liquid smoke flavoring
½ teaspoon cayenne pepper
½ teaspoon ground black pepper

Steps:

  • In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
  • Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Nutrition Facts : Calories 18.9 calories, Carbohydrate 0.7 g, Cholesterol 0 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 183.1 mg, Sugar 0.1 g

EASY CHICKEN FAJITA MARINADE



Easy Chicken Fajita Marinade image

This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.

Provided by jmcdaneld

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 4h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil
2 tablespoons chili powder
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons garlic powder
½ teaspoon paprika
½ teaspoon ground black pepper
3 pounds skinless, boneless chicken breasts, cut into strips

Steps:

  • Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken strips from marinade; discard used marinade.
  • Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.9 g, Cholesterol 70.3 mg, Fat 14.1 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 74.3 mg, Sugar 4 g

AUTHENTIC MEXICAN ENCHILADAS



Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

  • Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  • Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  • Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

FAJITA ENCHILADAS



Fajita Enchiladas image

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

1 tablespoon olive oil
1 lb chicken breast, boneless, skinless, cut into 1/2 inch strips
1 medium green bell pepper, cut into thin bite-size strips
1 medium red bell pepper, cut into thin bite-size strips
1/2 large onion, thinly sliced
1 (4 1/2 ounce) can chopped green chilies
3 cups shredded cheddar cheese
1 (10 ounce) can enchilada sauce
12 flour tortillas (6 inch)
1/4 cup chopped fresh cilantro

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

STEAK FAJITA ENCHILADAS



Steak Fajita Enchiladas image

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

3 cups cooked beef, fajita
14 ounces Campbell southwest-style pepper jack soup
2 cups grated cheese, use the mexican mix is you have it
salt & pepper
3 tablespoons tones chipotle chili seasoning
8 ounces cream cheese
8 ounces sour cream
corn tortilla

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

CHICKEN FAJITA ENCHILADAS



Chicken Fajita Enchiladas image

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

1 can (10 oz) Old El Paso™ red enchilada sauce
1 tablespoon vegetable oil
1 green bell pepper, cut into strips
1 medium onion, sliced
1 cup sliced fresh baby portabella mushrooms (3 oz)
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups shredded Mexican cheese blend (8 oz)
3/4 cup refrigerated white cheese dip
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)

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

STEAK FAJITA ENCHILADAS



Steak Fajita Enchiladas image

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

1 green pepper, Thinly Sliced
2 red bell peppers
1/2 large onion, Thinly Sliced
1 garlic clove
2 tablespoons simply organic fajita seasoning mix
2 teaspoons oil
12 all natural burrito-size flour tortillas
3 cups sliced grilled flank steaks
1 1/2 cups fresh salsa
1 1/2 cups sour cream
2 cups Mexican blend cheese

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

CHICKEN FAJITA ENCHILADAS



Chicken Fajita Enchiladas image

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

2 green peppers, Thinly Sliced
3 -4 bell peppers, of other colors Any Variation
1 large onion, Thinly Sliced
2 garlic cloves
2 tablespoons fajita seasoning mix
1 tablespoon oil
8 all natural burrito-size flour tortillas
3 cups cooked and shredded chicken breasts
2 cups mild salsa
2 cups light sour cream
1 cup mild cheddar cheese, Shredded

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).

EASY SHEET PAN SHRIMP FAJITAS



Easy Sheet Pan Shrimp Fajitas image

Easy weeknight shrimp dinner. Serve with your favorite toppings like cilantro, hot sauce, sour cream, and chopped radish.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 8

1 cooking spray
1 pound jumbo shrimp, peeled and deveined
1 teaspoon lemon-pepper seasoning
2 onions, cut into strips
2 green bell peppers, cut into strips
2 tablespoons olive oil
1 (1 ounce) package fajita seasoning
8 flour tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray.
  • Mix shrimp and lemon-pepper seasoning together in a bowl.
  • Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other.
  • Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
  • Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.

Nutrition Facts : Calories 542 calories, Carbohydrate 73.3 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 6.2 g, Protein 28.8 g, SaturatedFat 3 g, Sodium 1284.7 mg, Sugar 6.3 g

CHICKEN FAJITA ENCHILADAS



Chicken Fajita Enchiladas image

Provided by Six Sisters Stuff

Yield 10

Number Of Ingredients 10

Ingredients
1 can Reduced Fat Cream of Chicken Soup
1 (10 ounce) can mild enchilada sauce
2 cups shredded cooked chicken
2 cups Mozzarella cheese
10 tortillas
1 Tablespoon of Olive Oil
1 onion sliced
1 red pepper sliced
1 green pepper sliced

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.

WET FAJITA ENCHILIDAS



Wet Fajita Enchilidas image

This is a great, throw-it-all-together recipe that is just delicious. An old friend gave me this recipe once when I wanted something new to cook. It is best eaten with sour cream and guacamole...Enjoy!!!

Provided by luckymom13

Categories     One Dish Meal

Time 1h

Yield 4 large enchiladas, 4-6 serving(s)

Number Of Ingredients 8

1 lb Tyson Fajita Chicken Strips
10 ounces Mexican-style Rice-A-Roni
1 (12 ounce) can refried beans
1 bell pepper
1 onion (small to medium size)
1 (8 ounce) can enchilada sauce (spiciness is your option)
2 cups shredded cheese
4 large flour tortillas

Steps:

  • 1. Preheat oven to 350 degrees and spray a square cake pan with non-stick spray.
  • 2. Prepare the box of rice as instructed on the package.
  • 3. Cut up the bell pepper and onion into strips.
  • 4. Sautee onion and bell pepper in a large skillet, and then add the fajita meat to heat it through.
  • 5. In a large bowl, open can of Enchilada sauce and pour into bowl.
  • 6. Once the rice and fajita mixture are done, take a tortilla and coat it with the enchilada sauce. Place the tortilla in the pan.
  • 7. Spread a spoonful (or more if you like) of the refried beans down the center of the tortilla, like you would for a burrito. Pour some rice on top of the beans. Add some of the fajita mixture. Sprinkle with cheese.
  • 8. Roll the tortilla up and prepare the other three tortillas the same way.
  • 9. Pour the remainder of the Enchilada sauce on top of the dish.
  • 10. Sprinkle cheese on top.
  • 11. Bake in the oven for about 10 to 15 minutes.
  • 12. Take out and serve.

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VEGAN POTATO FAJITA ENCHILADAS - HONESTCOOKING.COM
2017-03-01 First, make the sauce. In a medium pot, place the chopped potatoes and carrot, and cover with water. Bring water to a boil, and simmer vegetables for about 20 minutes, until very …
From honestcooking.com


CHICKEN FAJITA ENCHILADAS | RECIPE | ENCHILADA RECIPES, FAJITAS, RECIPES
Jul 1, 2019 - A delicious twist on your regular chicken fajitas! Making them into enchiladas just made them that much better! Jul 1, 2019 - A delicious twist on your regular chicken fajitas! …
From pinterest.com


BEEF FAJITA ENCHILADAS | RECIPES WITH CHICKEN FAJITA MEAT, BEEF FAJITA ...
Oct 29, 2012 - Being that I'm a native Texan, I love me some Mexican food. Especially enchiladas....cheesy, gooey, saucy, delicioso!! I've tried making enchiladas at home but they …
From pinterest.com


CHICKEN FAJITAS BURRITOS (HOMEMADE & SERIOUSLY EASY TO PREP!)
2022-03-07 Instructions. Marinate the chicken: To a medium bowl, add 2 tablespoons of the olive oil, the agave nectar, lime juice, chili powder, ground cumin, garlic powder, & paprika. …
From playswellwithbutter.com


STEAK FAJITA ENCHILADAS - GREENS & CHOCOLATE
2014-04-30 Preheat oven to 350 degrees F. Lightly spray 9x13" dish with cooking spray. In large skillet, heat 1 tbsp of olive oil over medium-high heat. Add beef and cook 5-7 minutes, stirring …
From greensnchocolate.com


HOMEMADE FAJITA SAUCE RECIPE YOU CAN'T RESIST - EATINGRICHLY
Instructions. Combine all ingredients, mixing well. Marinade 1 1/2lbs raw meat for at least 2 hours. Or mix with cooked meat and heat on the stove. Cook marinated raw meat as desired on the …
From eatingrichly.com


BEST BEEF ENCHILADA PIZZA (MEXICAN PIZZA) 35 MIN - ZONA COOKS
2022-05-03 Pour the meat sauce mixture onto the crust and spread out to the rolled edge. Top with the shredded cheese, tomatoes, green onions, and black olives. Bake about 15 minutes. …
From zonacooks.com


EASY CHICKEN FAJITAS WITH CHEESY ENCHILADA RICE - HALF BAKED HARVEST
2014-07-16 I then added it to a skillet with some enchilada sauce, beans and cheese and melted it all together. Best ever, quick cooking, cheesy Mexican rice. Also, the perfect filler for …
From halfbakedharvest.com


CHICKEN FAJITAS IN ADOBO SAUCE - MEXICAN FOOD JOURNAL
2018-08-13 Preheat 4 tablespoons of cooking oil medium hot. Pour the adobo into the hot oil. Add the vinegar, sugar and, salt and stir. Fry the adobo in 4 tbsp. of oil. Cook the adobo until …
From mexicanfoodjournal.com


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