Wet Fajita Enchilidas
Transform your weeknight dinner routine with these irresistible Wet Fajita Enchiladas, a mouthwatering fusion of classic fajita flavors and cheesy, saucy enchilada goodness. Tender strips of skillet-cooked chicken breast, vibrant bell peppers, and sweet onions are seasoned with bold fajita spices, then tucked into warm flour tortillas and smothered in red enchilada sauce. Topped with a generous layer of melted Monterey Jack cheese, these enchiladas bake to bubbly perfection, delivering a hearty, crowd-pleasing meal in just under an hour. Garnish with creamy sour cream, fresh cilantro, and a zesty squeeze of lime for the ultimate Tex-Mex-inspired comfort food experience. Perfect for family dinners or gatherings, this recipe is an easy, flavorful way to spice up your table!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 2 tablespoons Fajita seasoning
- 8 pieces Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2.5 cups Red enchilada sauce
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 whole Lime
Instructions
Preheat the oven to 375°F (190°C).
Slice the chicken breast, bell peppers, and onion into thin strips.
In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink.
Add the sliced onions and bell peppers to the skillet and cook for another 5 minutes until softened.
Sprinkle fajita seasoning over the mixture, stirring well to coat evenly. Cook for an additional 2 minutes. Remove from heat.
Warm the flour tortillas in the microwave or oven to make them pliable.
Place a few spoonfuls of the fajita mixture onto each tortilla. Sprinkle with a small amount of shredded cheese, then roll tightly and place seam-side down in a greased 9x13-inch baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely.
Sprinkle the remaining shredded cheese over the sauce-covered tortillas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with sour cream, chopped cilantro, and a squeeze of lime juice before serving.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 11963 mg | 520% | |
| Total Carbohydrate | 242.5 g | 88% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 43.6 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2347 mg | 181% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
