Two classic dishes come together in this tasty Mexican dinner mash-up.
Chicken Fajita Enchiladas
- Prep Time 25 min
- Total 60 min
- Servings 5
- Ingredients 10
Ingredients
- 1 can (10 oz) Old El Paso™ Mild 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 packet (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 and Fajitas (10 Count)
Make With
Old El Paso
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In 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.
-
Step4Cover 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
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