Fajita Enchiladas (2) Recipe
Make Fajita Enchiladas (2) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fajita Filling
Enchilada Assembly
Toppings
Method
Fajita Filling Preparation
- 1
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion. Cook for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
- 2
Season the Filling
Add cumin, chili powder, salt, and black pepper to the skillet. Stir well to coat the vegetables evenly with the spices. Cook for an additional 2 minutes.
- 3
Add Chicken
Stir in the shredded chicken and cook for 2-3 minutes until heated through. Remove from heat and set aside.
Enchilada Assembly
- 4
Prepare Tortillas
Preheat the oven to 350°F (175°C). Take a flour tortilla and spoon a generous amount of the fajita filling down the center of the tortilla.
- 5
Add Cheese and Roll
Sprinkle a little shredded cheese over the filling, then roll the tortilla tightly to enclose the filling. Place the rolled tortilla seam-side down in a greased baking dish.
- 6
Repeat and Cover
Repeat the process with the remaining tortillas and filling. Pour the enchilada sauce evenly over the top of the rolled tortillas and sprinkle the remaining cheese on top.
Baking and Serving
- 7
Bake Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 8
Serve and Garnish
Once baked, remove from the oven and let cool for a few minutes. Serve warm, topped with sour cream, chopped cilantro, and slices of avocado.