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Chicken Fajita Enchiladas

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Chicken Fajita Enchiladas
  • Prep 25 min
  • Total 60 min
  • Servings 5
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Two classic dishes come together in this tasty Mexican dinner mash-up.
Updated Jan 23, 2015

Ingredients

  • 1 can (10 oz) Old El Paso™ red enchilada sauce
  • 1 tablespoon vegetable oil
  • 1 green bell pepper, cut into strips
  • 1 medium onion, sliced
  • 1 cup sliced fresh baby portabella mushrooms (3 oz)
  • 1 package (1 oz) Old El Paso™ fajita seasoning mix
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 3/4 cup refrigerated white cheese dip
  • 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.
  • 2
    In grill pan or cast-iron skillet, heat oil over medium-high heat. Cook bell pepper, onion and mushrooms in oil 7 to 8 minutes, stirring occasionally, until tender and lightly browned.
  • 3
    In large bowl, stir together cooked vegetables, fajita seasoning, chicken, 1 cup of the cheese and the cheese dip. Spoon heaping 1/3 cup filling onto each tortilla. Roll up tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
  • 4
    Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.

Nutrition

610 Calories, 32g Total Fat, 37g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Total Fat
32g
0%
Saturated Fat
16g
0%
Sodium
2130mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
2g
0%
Protein
37g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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