Name: Chicken Fajita Enchiladas Recipe
Total time: 60 min
Yield: 5
Cuisine: Mexican

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Two classic dishes come together in this tasty mexican dinner mash-up.

How to make Chicken Fajita Enchiladas Recipe

Betty Crocker

Crawler

Mexican

<p>Two classic dishes come together in this tasty mexican dinner mash-up.</p>

Non Vegetarian

Old el pasotm red enchilada sauce

Vegetable oil

Green bell pepper,  cut into strips

Medium onion,  sliced

Sliced fresh baby portabella mushrooms

Package old el pasotm fajita seasoning mix

Shredded deli rotisserie chicken

Shredded mexican cheese blend

Refrigerated white cheese dip

Package old el pasotm flour tortillas for soft tacos and fajitas

1 heat oven to 375f. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.

step 1

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.

step 2

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.

step 3

4 cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.

step 4