Fajita green chile enchiladas Recipe. Sprinkle with Fajita Seasoning, salt and pepper. Today I want to share how I make super easy and delicious enchiladas. Super easy for those days that you are on a rush to get.
This enchilada recipe is sure to become a family favorite!
These Green Chile Chicken Enchiladas have the perfect combination of flavors.
Shredded chicken, savory salsa verde, and Monterey Jack cheese is a My main goal with these green chile chicken enchiladas was to make them healthy.
You can cook Fajita green chile enchiladas using 8 ingredients and 13 steps. Here is how you achieve that. The Best Fajita green chile enchiladas Recipe - Easiest Way to Prepare Yummy Fajita green chile enchiladas
Ingredients of Fajita green chile enchiladas Recipe
- You need 1 package of 100 calorie tortillas (Chichi's).
- Prepare 1 of large package of chicken tenderloins.
- Prepare of Fajita marinade of your choice.
- Prepare 4 ounces of onion, green, red pepper each.
- It's 1 (15 oz) of can of green chile enchiladas sauce.
- It's 1 (4 oz) of can of chopped green chile.
- It's 8 tbsp of cream cheese.
- It's 2 cups of shredded low fat cheddar jack cheese.
To do this, I used unprocessed, simple ingredients so I could. Green Chile Chicken Enchiladas - Creamy, cheesy and full of flavor! This recipe is absolutely to-die-for.better than a Mexican restaurant! Creamy green chile chicken enchiladas…cheesy, full of flavor and super satisfying!
Fajita green chile enchiladas instructions
- Start by letting your chicken breast soak up fajita marinade this is Wegman's brand. I let it marinade for about 6 hours while I was at the pool.
- You can cook it however you prefer. I like the airfryer because it locks the flavor, cooks fast and everything stays moist. My chicken took about 20 minutes with some turning..
- While your chicken is cooking chop up your fajita veggies. I grabbed a packet already made up. Toss them in a nonstick pan. It's just to get them soft not fully cooked..
- When the chicken is done remove and chop up into small pieces since we're not shredding the meat.
- Toss chicken in a bowl with green chiles, fajita veggies, and cream cheese..
- Here it is all combined well.
- I weighed all of my filling and had a little over 40 ounces so that's about 5 ounces per enchilada of filling..
- After you have filled your tortillas line them up in a baking dish that has been sprayed.
- Pour your can of green chile sauce and spread out evenly.
- Top with shredded low fat Colby jack.
- Bake at 375 for 35 minutes.
- Take out let it rest then serve. I topped mine with plain Greek yogurt and fresh salsa.
- MFP information 370 calories with 30 g of protein for 1 enchilada no toppings.
Believe me when I say these are SO GOOD! This recipe is an absolute favorite. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken.