Fajita Beef Or Chicken Enchiladas Recipe
Make Fajita Beef Or Chicken Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Enchilada sauce & assembly
Optional toppings
Method
Filling
- 1
Prepare proteins and vegetables
Pat the beef or chicken dry with paper towels. If using skirt steak, slice across the grain into 1/4–1/2-inch strips after cooking; if using chicken thighs, leave whole for cooking and shred or slice after resting.
- 2
- 3
Cook meat
Heat 1 tablespoon vegetable oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. For beef: place the whole steak in the pan and sear 3–4 minutes per side (depending on thickness) until a nice brown crust forms and desired doneness is reached (medium-rare to medium recommended). For chicken: add the thighs and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove the cooked meat to a cutting board, tent with foil and let rest 5–10 minutes.
- 4
Sauté vegetables
While the meat rests, add the remaining 1 tablespoon oil to the same skillet and return to medium-high heat. Add the sliced onion and peppers and sauté 5–7 minutes, stirring occasionally, until softened and lightly charred at the edges. Add the minced garlic and cook 30–45 seconds until fragrant.
- 5
Combine and season
Slice the rested steak across the grain into thin strips or shred/slice the cooked chicken into bite-sized pieces. Return the meat to the skillet with the vegetables. Sprinkle the fajita seasoning, salt, black pepper and lime juice over the mixture. Toss for 1–2 minutes to combine and warm through. Taste and adjust seasoning as needed. Remove from heat.
Enchilada sauce & assembly
- 6
Preheat oven
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or two smaller dishes.
- 7
Warm tortillas
To make tortillas pliable and prevent cracking, wrap 6–8 tortillas in a slightly damp kitchen towel and microwave for 30–45 seconds, or warm them individually in a dry skillet for 10–15 seconds per side.
- 8
Fill tortillas
Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread to coat. Working one at a time, place about 2–3 tablespoons of shredded cheese in the center of each warmed tortilla, add 1/4 to 1/3 cup of the fajita beef or chicken and a spoonful of the sautéed pepper-onion mixture. Sprinkle a little cilantro and a few slices of green onion into each if desired. Roll the tortilla tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- 9
Top and bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake an additional 5–7 minutes, until the cheese is melted and bubbly and the edges of the tortillas are lightly crisped.
- 10
Finish and serve
Let the enchiladas rest 5 minutes out of the oven. Dollop sour cream over the top or serve on the side. Garnish with chopped cilantro, sliced green onions, sliced avocado or guacamole and pickled jalapeños. Serve warm.