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!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the chicken breast, bell peppers, and onion into thin strips.

Step 3

In a large skillet, heat olive oil over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink.

Step 4

Add the sliced onions and bell peppers to the skillet and cook for another 5 minutes until softened.

Step 5

Sprinkle fajita seasoning over the mixture, stirring well to coat evenly. Cook for an additional 2 minutes. Remove from heat.

Step 6

Warm the flour tortillas in the microwave or oven to make them pliable.

Step 7

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.

Step 8

Pour the red enchilada sauce evenly over the rolled tortillas, covering them completely.

Step 9

Sprinkle the remaining shredded cheese over the sauce-covered tortillas.

Step 10

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 11

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

Serving size	(2000.0g)

Amount per serving	% Daily Value*
Calories	2883.2

Total Fat 154.6g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 463.9mg	0%
Sodium 11962.8mg	0%
Total Carbohydrate 242.5g	0%
Dietary Fiber 18.3g	0%
Total Sugars 43.6g
Protein 156.0g	0%

Vitamin D 48.0IU	0%
Calcium 2346.9mg	0%
Iron 20.8mg	0%
Potassium 1716.3mg	0%

*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.

Source of Calories

Fat: 46.6%

Protein: 20.9%

Carbs: 32.5%