Chicken Fajita Enchiladas. These chicken fajita enchiladas are exactly what they sound like— you start with fajita-seasoned chicken, peppers and onions, then roll them up into tortillas and top with a creamy enchilada sauce and lots of mozzarella cheese. These enchiladas are packed with so much flavor and are sure to be a new favorite at your house. Roll up tortilla tightly; place seam side down in baking dish.

Especially good topped with shredded lettuce and chopped tomatoes. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. Chicken fajita enchiladas are one of my favorite things to make and eat. You can have Chicken Fajita Enchiladas using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Fajita Enchiladas

It's of Filling.
Prepare 6 of Chicken tenders.
It's 1 of Onion.
You need 1 of Bell pepper.
It's 1 packages of Taco seasoning.
It's 1 cup of Salsa.
It's 1/2 cup of Sour cream.
It's 1 cup of Cheddar cheese, shredded.
Prepare of Base.
It's 8 of Tortillas, medium.
It's 1/2 cup of Salsa.
Prepare of Topping.
You need 1/2 cup of Salsa.
Prepare 1 cup of Cheddar cheese, shredded.

I love all of the flavors that come together for a happy dance in your mouth. The Chicken Fajita Enchilada from Hector's in Wauwatosa is one of the restaurant's most popular enchiladas, according to owner Rob Messinger. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Heat olive oil in a saute pan over medium heat.

Chicken Fajita Enchiladas step by step

Preheat oven to 350°F. Bring 2 quarts of water to a boil..
Boil chicken for 20 minutes. Preheat a small skillet on medium heat..
Slice bell pepper and onion. Saute together until tender and slightly browned..
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..
In a 9x13 casserole dish, spread salsa across bottom of dish. Spoon filling into tortillas and roll up. Place over salsa in dish..
Spread salsa even over the enchiladas, then top with the remaining cheese..
Bake covered for 20 minutes, then uncover and bake for an additional 10 minutes..

Spoon the chicken and veg mixture down the middle of each wrap. Start by making the enchilada sauce. Take chicken out of skillet and dice it up. Wipe skillet clean and spray with cooking spray. Place a tortilla down, sprinkle with cheese, add chicken and peppers, another sprinkle of cheese and one more tortilla to the top.