Best 12 Wet Fajita Enchilidas Recipes

CHICKEN FAJITA ENCHILADAS

Steps:

• Preheat oven to 375°F. Grease a 9x13-inch or similar casserole dish.
• In a small bowl, combine all of the ingredients to make the fajita seasoning.
• Heat a skillet (I like to use cast iron) over medium high heat. Add 1 tablespoon of the olive oil.
• Sprinkle the chicken with half of the fajita seasoning and add to the skillet. Cook until browned an completely cooked through, about 4-5 minutes. Remove from skillet and set aside.
• Add remaining tablespoon of the olive oil to the skillet. Add onion and peppers and sprinkle with remaining fajita seasoning. Cook until vegetables are softened and start to caramelize, about 5-6 minutes. Combine with the chicken.
• Whisk together the enchilada sauce, sour cream, and milk. Pour enough mixture into the prepared baking dish to cover the bottom generously.
• Spoon chicken fajita mixture into the flour tortillas, roll up, and place seam side-down in the dish.
• Pour remaining enchilada sauce mixture over the top of the tortillas and sprinkle with mozzarella cheese.
• Cover with foil and bake for 20 minutes. Remove foil and bake until sauce bubbles and cheese just begins to turn brown, about 10 minutes more.
• Serve enchiladas with chopped avocados and cilantro, or as desired.

FAJITA MARINADE I

Steps:

• In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
• Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

EASY CHICKEN FAJITA MARINADE

Steps:

• Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken strips from marinade; discard used marinade.
• Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

FAJITA ENCHILADAS

Steps:

• Heat oven to 350*.
• In 12-inch skillet, heat oil over medium-high heat.
• Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
• Remove from heat; drain.
• Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
• In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
• Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
• Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
• Bake 20 to 25 minutes or until hot and bubbly.
• Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
• Sprinkle with cilantro before serving.

STEAK FAJITA ENCHILADAS

Steps:

• Mix cream cheese, soup, 1 cup cheese, and seasoning together. Add fajita meat.
• Fill tortillas with about 3 to 4 tablespoons filling, roll up and place seam side down in greased 9 x 13 pan. Top with rest of cheese and bake at 350°F until cheese is bubbly and heated through.

CHICKEN FAJITA ENCHILADAS

Steps:

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

STEAK FAJITA ENCHILADAS

Steps:

• Preheat Oven to 350.
• Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
• In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
• In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
• Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *.
• Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.

CHICKEN FAJITA ENCHILADAS

Steps:

• Preheat Oven to 350.
• Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
• In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
• In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
• Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
• Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
• Yummy. Enjoy.
• *(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).

EASY SHEET PAN SHRIMP FAJITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large sheet pan with cooking spray.
• Mix shrimp and lemon-pepper seasoning together in a bowl.
• Toss onions and bell pepper strips with olive oil and fajita seasoning in a large bowl until thoroughly coated. Arrange shrimp on one side of the prepared pan and vegetables on the other.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 30 minutes.
• Meanwhile, stack tortillas on a microwave-safe plate and cover with a wet paper towel. Heat in the microwave for 45 seconds. Serve with shrimp fajitas.

CHICKEN FAJITA ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
• In a medium bowl, combine soup and enchilada sauce.
• Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
• In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
• Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
• Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
• Bake for 30 minutes or until cheese is completely melted.

WET FAJITA ENCHILIDAS

Steps:

• 1. Preheat oven to 350 degrees and spray a square cake pan with non-stick spray.
• 2. Prepare the box of rice as instructed on the package.
• 3. Cut up the bell pepper and onion into strips.
• 4. Sautee onion and bell pepper in a large skillet, and then add the fajita meat to heat it through.
• 5. In a large bowl, open can of Enchilada sauce and pour into bowl.
• 6. Once the rice and fajita mixture are done, take a tortilla and coat it with the enchilada sauce. Place the tortilla in the pan.
• 7. Spread a spoonful (or more if you like) of the refried beans down the center of the tortilla, like you would for a burrito. Pour some rice on top of the beans. Add some of the fajita mixture. Sprinkle with cheese.
• 8. Roll the tortilla up and prepare the other three tortillas the same way.
• 9. Pour the remainder of the Enchilada sauce on top of the dish.
• 10. Sprinkle cheese on top.
• 11. Bake in the oven for about 10 to 15 minutes.
• 12. Take out and serve.