Chicken Fajita Enchiladas. 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. Sprinkle the chicken with half of the.

Chicken Fajita Enchiladas Spoon the chicken and veg mixture down the middle of each wrap.. In a medium sized pan, melt the butter, add the sour cream, and saute the chicken and bell. Add the chopped tomatoes, passata, sugar, and season with salt & pepper. You can cook Chicken Fajita Enchiladas using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Fajita Enchiladas

  1. You need of Filling.
  2. You need 6 of Chicken tenders.
  3. You need 1 of Onion.
  4. You need 1 of Bell pepper.
  5. Prepare 1 packages of Taco seasoning.
  6. It’s 1 cup of Salsa.
  7. It’s 1/2 cup of Sour cream.
  8. You need 1 cup of Cheddar cheese, shredded.
  9. Prepare of Base.
  10. It’s 8 of Tortillas, medium.
  11. Prepare 1/2 cup of Salsa.
  12. You need of Topping.
  13. Prepare 1/2 cup of Salsa.
  14. Prepare 1 cup of Cheddar cheese, shredded.

Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli. Load tortillas with paprika-spiced chicken, red pepper, beans and gooey mozzarella cheese to make this warming enchilada recipe. Bake until the cheese is golden and bubbling.

Chicken Fajita Enchiladas step by step

  1. Preheat oven to 350°F. Bring 2 quarts of water to a boil..
  2. Boil chicken for 20 minutes. Preheat a small skillet on medium heat..
  3. Slice bell pepper and onion. Saute together until tender and slightly browned..
  4. Slice cooked chicken and toss in a large bowl, mixing in one at a time, taco seasoning, 1 cup of salsa, sour cream, and 1 cup of cheese..
  5. In a 9×13 casserole dish, spread salsa across bottom of dish. Spoon filling into tortillas and roll up. Place over salsa in dish..
  6. Spread salsa even over the enchiladas, then top with the remaining cheese..
  7. Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes..

Add the chicken, soured cream, half of the spring onions and the taco seasoning mix to the large bowl and mix together. Spoon the reserved enchilada sauce mix into the bottom of the baking dish. In a medium bowl, combine soup and enchilada sauce. Place the tortillas onto a work surface. Roll up the tortillas and place seam side down in the baking dish.