CHICKEN FAJITA ENCHILADAS

Chicken Fajita Enchiladas image

Provided by Friends Foodies

Categories Mexican

Time 1h

Yield 8 Enchiladas, 8 serving(s)

Number Of Ingredients 11

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2 green peppers, Thinly Sliced
3 -4 bell peppers, of other colors Any Variation
1 large onion, Thinly Sliced
2 garlic cloves
2 tablespoons fajita seasoning mix
1 tablespoon oil
8 all natural burrito-size flour tortillas
3 cups cooked and shredded chicken breasts
2 cups mild salsa
2 cups light sour cream
1 cup mild cheddar cheese, Shredded

Steps:

Preheat Oven to 350.
Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
Yummy. Enjoy.
*(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).