Chicken Fajita Enchiladas

May 18, 2008

I have seen enchiladas popping up on a number of blogs recently, and have never had them, so I decided to make them for dinner Friday night. I absolutely loved these – they (and any other variations I can think of) will be going into the “regular rotation”.

How to make the enchiladas and recipes after the break.

I couldn’t decide on how I wanted to fill these and ended up using the filling that we make for our fajitas – a grilled combination of chicken, pepper, onion, mushrooms, and broccoli. The mushrooms and broccoli may sound a bit strange, but a favorite local Mexican restaurant uses them in their fajitas so I decided to try it, and it really adds some great flavor!

I served Mexican Rice as a side to the enchiladas, and it was definitely enough for a complete meal! In fact, I will likely cut the recipe in half next time.

I made my own Enchilada Sauce, modifying it from a recipe that I found on The Spicy Skillet, as I’m not a big fan of big spice. Below is my adaptation:

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Yield: 8 enchiladas

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

For the Enchilada Sauce:
1/4 cup vegetable oil
2 tablespoons flour
1 (8-oz.) can tomato sauce
1.5 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Salt to taste

For the Enchiladas:
8 tortillas
Filling of your choice
Shredded cheese

Directions:

1. Preheat oven to 350 degrees F.

2. Make the Enchilada Sauce: Heat oil in a skillet over medium-high heat. (Watch out for splatters - I got nailed a few times!) Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

3. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.

4. Assemble the Enchiladas: Spread about 1/3 of the enchilada sauce on the bottom of a 9x13-inch dish, enough for a thin covering across the bottom of the pan.

5. Fill the tortillas with your choice of filling and roll them up and place them in the pan, seam side down.

6. Once the enchiladas are in place, pour the rest of the sauce over them, making sure there are no dry spots.

7. Sprinkle the cheese of your choice (I used cheddar) on top. Cover with foil and bake in a 350 degree oven for 25 minutes. Remove foil and bake 5 more minutes.

(Enchilada sauce adapted from Allrecipes.com)

posted in Chicken Recipes, Mexican

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20 Responses to “Chicken Fajita Enchiladas”

1

bakingblonde on May 18, 2008 at 1:28 pm

Those look soooo good! I love Mexican food and have not made enchiladas forever!

Reply
2

Ally on May 18, 2008 at 1:39 pm

Those look delicious! I have been craving enchiladas a lot lately, and I rarely crave mexican. I think I’m making some tonight!

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3

Sylvie on May 18, 2008 at 4:20 pm

I was just about to go to bed, but now I feel like I have to have a midnight snack first. Your picture made me hungry!

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4

Erin on May 18, 2008 at 4:47 pm

These look great! I made some enchiladas with green sauce recently, and there were delicious. One problem, though… the corn tortillas became really soggy and fell apart. They still tasted great, but the tortillas really frustrated me! Any ideas??

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5

Chelle on May 18, 2008 at 7:13 pm

Hi Erin, while my tortillas were definitely soft, they didn’t become soggy or fall apart. Perhaps too much sauce, or cooking too long? Those are the only things I can think of!

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6

Sarah on May 18, 2008 at 7:21 pm

There must have been Mexican food cravings in the air… Erik and I made chicken enchiladas for dinner today using a recipe that we adapted from one of our friends. I’ll work on posting it to my blog…

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7

kayte on May 18, 2008 at 9:13 pm

these look absolutely fantastic! enchiladas are my favorite mexican dish and i love that you make your own sauce. i don’t like spicy either i need to try this.

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8

katie102006 on May 19, 2008 at 7:41 am

I don’t usually like mexican, but these look so good! We’ll HAVE to try them. Yummmmm!

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9

Amber on May 19, 2008 at 10:17 am

These look awesome!! I am glad you were able to come up with a tasty enchilada sauce recipe as well as a great filling combination. And now I am craving Mexican food.

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10

Melissa on May 19, 2008 at 10:20 am

Mmmm I love Mexican! Those look delicious!

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11

Kate on May 19, 2008 at 11:10 am

I’ve had fajita burritos, but never enchiladas! I bet these were great.

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12

D on January 31, 2011 at 1:40 am
Hi, I’m wondering about freezing this recipe. If I were to make it, would I just stop and freeze it before baking? Then, when I’m ready to cook it, do I defrost before baking, or just throw in the oven? I’m not experienced with casseroles/baking. =/ Thanks!

Reply
- Michelle on February 14th, 2011 at 9:58 pm
  
  Hi D – You got it! Assemble it before baking, cover and freeze, and then bake from the freezer (no defrosting necessary – you just may need to add some additional time to the cooking).
  
  Reply
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13

anickh on April 10, 2011 at 3:07 pm

I LOVE enchilads. So I tried this recipe but only thing i did different was i fried my (flour) tortillas in hot oil before stuffing and rolling them. I like things the “bad for you – yet more better tasting” way. anyway, fried tortillas or not, this is a really good recipe. i really liked this homemade encha sauce

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