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 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
WET FAJITA ENCHILIDAS
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
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.
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).
FABULOUS WET BURRITOS
Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa.
Provided by Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.
Nutrition Facts : Calories 915.8 calories, Carbohydrate 92 g, Cholesterol 122.5 mg, Fat 42 g, Fiber 10.4 g, Protein 43.9 g, SaturatedFat 20 g, Sodium 2284.6 mg, Sugar 9.5 g
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
SHREDDED BEEF ENCHILADAS
This is a great (time-consuming, but worth it) recipe. I keep losing it so I thought I'd post it on the web. Enjoy.
Provided by Christy Campbell
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 10
Number Of Ingredients 13
Steps:
- Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
- In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
- In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
- Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
- Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
Nutrition Facts : Calories 576.9 calories, Carbohydrate 30.1 g, Cholesterol 112.3 mg, Fat 38 g, Fiber 4.4 g, Protein 30 g, SaturatedFat 18.6 g, Sodium 666.8 mg, Sugar 2.2 g
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EASY CHICKEN FAJITAS WITH CHEESY ENCHILADA …
From halfbakedharvest.com
4.2/5 (23)Total Time 35 minsCategory Appetizer, Main Course, SnackCalories 784 per serving
- To make the Tex-Mex Special Sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.
- Heat a grill, grill pan or cast iron skillet to high heat. Add the chicken to a bowl and toss with 2 tablespoons olive oil and the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil (if you are using a skillet, slice the peppers into thin strips and remove the kernels of corn from the cob).
- Add the chicken and veggies to the hot grill, grill for 5-8 minutes. Flip the chicken and turn the veggies, grill for another 5-8 minutes or until the chicken is cooked though. Make sure to check the veggies and flip a few extra times to ensure even cooking. You want them to be soft and have nice grill marks. If the corn is getting burnt wrap them in a sheet of tin foil. Remove everything from the grill and allow the veggies and chicken to cool five minutes (if you are using a skillet just saute the chicken and veggies separately until the chicken is cooked through and the veggies are soft).
- Meanwhile make the rice*. Add the rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, greek yogurt or heavy creamy and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. If desired add more cheese until it is cheesy enough for you! Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.
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