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.
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: