I planned on making just some simple chicken enchiladas one evening for dinner. Instead, I decided to get a bit creative and combined a chicken fajita and a chicken enchilada and came up with a Chicken Fajita Enchilada. It’s a little bit of heaven.
First you need to saute the diced up chicken, onions, and a yellow and orange pepper. That’s it. Just let the natural flavors meld together. They’ll make something truly wonderful.
Next, you’ll mix up this yummy sauce. None of that canned soup stuff for my enchiladas. Once you try this and realize how fast, easy, and superior that it is, you’ll never go back to the other. I promise.
Now you’ll spoon the chicken, onion, pepper filling onto a flour tortilla. Sprinkle some cheese on top.
Roll them up and place in a pan that has been sprayed with non-stick spray or misted with olive oil.
Once the pan is full, pour the sauce all over the top.
Sprinkle lots and lots of cheese on top. I mean, be liberal with the cheese. It makes it better. Trust me.
Bake them until done. Then serve and enjoy! I don’t have a picture of them being served because the boys ate them up too quickly. They are that yummy. Honest.
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 2 Sweet Peppers--1 yellow, 1 orange
- 1 tablespoon vegetable oil
- 8 flour tortillas, softened ( 8 inches each)
- 1 1/2 cups Mexican blend cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) cans chicken broth
- 1 cup sour cream
- 1 (4 ounce) cans chopped green chilies
- In frypan, cook chicken, onion, and peppers together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken mixture evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray or misted with olive oil.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.