Why You’ll Love these Chicken Fajita Enchiladas
If you’re anything like me, you’re always on the hunt for recipes that deliver big flavor without a ton of fuss—and these Chicken Fajita Enchiladas hit that sweet spot perfectly. The combo of tender peppers, sautéed onions, and seasoned chicken wrapped in soft tortillas creates an irresistible meal that’s both comforting and exciting.
What makes them special? That creamy sauce with just the right kick of salsa. Plus, you can prep them ahead and freeze for later, making them perfect for busy weeknights. Who doesn’t love a dinner that works twice as hard for you?
What Ingredients are in Chicken Fajita Enchiladas?
These enchiladas bring together all the vibrant flavors of classic fajitas with the comforting, saucy goodness of enchiladas. The ingredient list might look lengthy at first glance, but most items are probably already in your pantry or fridge.
Think colorful bell peppers, tender chicken, and a creamy sauce that ties everything together into one delicious, crowd-pleasing dish.
- 2 green bell peppers, thinly sliced
- 3-4 additional bell peppers (any colors), thinly sliced
- 1 large onion, thinly sliced
- 2 garlic cloves
- 2 tablespoons fajita seasoning mix
- 2 tablespoons canola oil (divided)
- 8 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
- Salt and pepper to taste
When shopping for these ingredients, quality matters but don’t overthink it. Pre-cooked rotisserie chicken works wonderfully if you’re short on time, and feel free to adjust the heat level with spicier salsa if that’s more your style.
The recipe calls for mild cheddar, but pepper jack could add a nice kick, or a Mexican cheese blend would work beautifully too. Remember, recipes like this are forgiving and adaptable—perfect for using up those bell peppers that might be getting a bit soft in your produce drawer.
How to Make these Chicken Fajita Enchiladas
Making these enchiladas is a delightful process that fills your kitchen with the most mouthwatering aromas. Start by preheating your oven to 350°F—this gives you plenty of time to prep everything while the oven reaches the perfect temperature.
Heat a skillet over medium-high heat and add 1 tablespoon of canola oil. Once hot, add those 2 cloves of garlic and stir frequently until they’re lightly browned, then toss in your thinly sliced large onion and continue sautéing until translucent.
While your onions are working their magic, prepare the pepper mixture. In a large mixing bowl, combine 2 tablespoons of fajita seasoning with 1/4 cup warm water and another tablespoon of canola oil, whisking until smooth.
Add all your thinly sliced peppers—both the 2 green ones and 3-4 colored bell peppers—to this mixture, making sure they’re completely coated with that flavorful fajita sauce. Season with salt and pepper (no need to measure, just trust your instincts here), then add these coated peppers to your sautéed onions.
Cook everything together until the peppers are tender but still have some bite—nobody wants mushy peppers in their enchiladas, right?
Now for the filling: in another large bowl, mix 1½ cups of mild salsa with 1½ cups of light sour cream until well combined. Add your 3 cups of shredded chicken, ½ cup of mild cheddar cheese, and your sautéed pepper mixture.
For quicker and more consistent preparation, a professional food processor can help you efficiently slice the peppers and shred the chicken in minutes.
Stir everything together until completely coated. To assemble, spray a 9×13 baking dish with cooking spray, then heap about 4 spoonfuls of filling onto each of your 8 flour tortillas, roll them tightly, and place them seam-side down in the pan.
For the finishing touch, combine the remaining ½ cup salsa with ½ cup sour cream and pour this over your enchiladas, then sprinkle with the remaining ½ cup cheddar cheese.
Bake uncovered for 25-30 minutes until the tortillas are golden brown and the cheese has melted into a bubbling, irresistible topping. One of the best parts? You can assemble everything ahead of time and refrigerate or freeze until you’re ready to bake—perfect for those busy weeknights when you want something homemade without the fuss.
Chicken Fajita Enchiladas Substitutions and Variations
Several delicious variations and substitutions can transform these chicken fajita enchiladas to suit your taste preferences or dietary needs.
I’m a big fan of swapping the chicken for black beans or tofu for a vegetarian option. Can’t handle dairy? Try dairy-free cheese and coconut yogurt instead of sour cream.
For a spicier kick, add jalapeños or use hot salsa instead of mild. Corn tortillas work beautifully for a gluten-free alternative, though they’re a bit more delicate when rolling.
Sometimes I crave a verde version with tomatillo salsa and queso fresco.
What to Serve with Chicken Fajita Enchiladas
When enjoying these flavorful chicken fajita enchiladas, pairing them with the right side dishes can transform your meal from merely satisfying to absolutely memorable.
I love serving mine with a zesty corn salad tossed with lime juice and cilantro—it adds the perfect crunch factor.
A simple green salad with avocado slices works beautifully too, cutting through the richness of the cheese and sour cream.
Rice is non-negotiable in my house, either traditional Mexican rice or cilantro lime.
And don’t forget a bowl of black beans, perhaps with a touch of cumin.
Perfection on a plate, wouldn’t you agree?
Final Thoughts
Beyond perfect pairings, these chicken fajita enchiladas have become my go-to recipe for both family dinners and entertaining guests.
What’s not to love? They’re customizable, make-ahead friendly, and deliver that perfect balance of creamy, spicy, and savory in every bite.
I’m particularly fond of how versatile they are—add extra peppers if you’re craving more veggies or swap chicken for beans to please vegetarian friends.
The way the tortillas crisp up around the edges while staying soft in the center? Pure culinary magic.
Trust me, you’ll find yourself reaching for this recipe time and again.
