Chicken Fajita Enchiladas Food

CHICKEN FAJITA ENCHILADAS

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.

CHICKEN FAJITA ENCHILADAS

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.

CHICKEN FAJITA ENCHILADAS

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).

CHICKEN FAJITA ENCHILADAS

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.

FAJITA ENCHILADAS

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.