Fajita Enchiladas

With the cool weather upon us, I wanted to make an easy pop-in-the-oven dinner. I wanted something yummy and cozy. I stumbled across this enchilada recipe and thought it sounded yummy, and it was something I had never made before.

I know, right… I’m crazy for never having made this before!

Here is what you need:

  • 1 tablespoon olive or vegetable oil
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
  • 1 medium green bell pepper, cut into thin strips (I used yellow pepper instead of the green. Our household does not like green.)
  • 1 medium red bell pepper, cut into thin strips
  • 1/2 large onion, thinly sliced
  • 1 can (4.5 oz) Old El Paso green chiles
  • 3 cups (12 oz) shredded cheddar cheese (I used 4 cups of cheese because let’s be real, you can never have too much cheese!)
  • 1 can (10 oz) Old El Paso red enchilada sauce
  • 12 flour tortillas (6 inch)
  • 1/4 cup chopped cilantro (I omitted the cilantro. I may be alone here but I really don’t like that stuff)


Heat your oven to 350 degrees F. In a large skillet, heat oil over medium-high heat. Add chicken, peppers and onion. Cook about 4 minutes, stirring frequently until chicken is no longer pink. Remove from heat and drain.

Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce. I think a taste test (or 2) is very important here. You have to make sure that chicken is good with the cheese!

In bottom of a greased 13″ x 9″ glass baking dish, evenly spread 1/2 cup of the enchilada sauce. The original recipe says ungreased, but mine stuck, so greased next time it shall be.

Spoon about 1/2 cup chicken mixture down center of each tortilla, then roll up your tortillas. Place each seam side down in the enchilada sauce in the baking dish. Pour the remaining enchilada sauce over the enchiladas. Cover with foil, and into the oven it goes.

Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining cheese.

Bake uncovered for another five minutes until the cheese is melted. Remove from oven and sprinkle with cilantro.


Danica is currently living in Northern BC, but originates from Vancouver Island. She relocated to the Peace Country four years ago with her hubby. She is a wife, mom, and Registered Nurse. She loves to do DIY projects, go for walks with friends, check out the local country side, and cooking really yummy food for her friends and family. As if she isn’t busy enough, Danica also runs a photography business. Check out her work: www.danicagphotography.com.

2 Responses to Fajita Enchiladas

  1. Yum! These look delicious!

  2. Sounds wonderful!

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