Chicken Fajita Enchiladas
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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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:
Hi, how can you make the sauce spicy? I’m a type of person who adores spicy foods!
Add some of your favorite spices for Mexican dishes!
These sound yummy! One question, do you prefer using corn or flour tortillas?
Flour!
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
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!
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).
I’ve had fajita burritos, but never enchiladas! I bet these were great.
Mmmm I love Mexican! Those look delicious!
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. :)
I don’t usually like mexican, but these look so good! We’ll HAVE to try them. Yummmmm!
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.
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!
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…
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??
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!
Those look delicious! I have been craving enchiladas a lot lately, and I rarely crave mexican. I think I’m making some tonight!
Those look soooo good! I love Mexican food and have not made enchiladas forever!