Fajita Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breast, cut into strips
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1⁄2 large onion, sliced thin
- 1 (4 1/2 ounce) can choped green chilies
- 3 cups shredded cheddar cheese
- 1 (10 ounce) can hot enchilada sauce
- 12 flour tortillas
directions
- Heat oven to 350 degrees. In 12 inch skillet, heat oil over medium-high heat. Add chicken, peppers, and onion; cook about 5 minutes or until chicken is no longer pink. Remove from heat and drain.
- Stir in chilies, 1 1/2 cups of the cheese and 1/2 cup of the enchilada sauce.
- In bottom of ungreased 13x9 inches glass baking dish, spread 1/2 cup of the enchilada sauce.
- Spoon about 1/2 cup chicken mixture into tortilla and roll up. Place seam side down in baking dish. Pour remaining enchilada sauce over tortillas. Cover tightly with foil.
- Bake 20 to 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.
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