Chicken enchiladas are a great way for us to embrace living in Texas and enjoying the Tex-Mex style food we have here. Every now and then I get in the mood for some enchiladas, and this is the perfect recipe. It’s quick and easy, and can be adjusted to your preferences, such as adding in some diced onions and peppers, dipping in sour cream, whatever you want!
I have learned, since living here, that I am not a huge fan of authentic Mexican food. I like having cheese and sour cream on my attempts at Mexican recipes. That is what’s considered Tex-Mex food.
So, even though these enchiladas aren’t authentic, and would probably make most Mexicans cringe, that’s how I like them! The first time I made these, I covered the enchiladas in way too much sauce. It ended up making the tortillas too soggy, which was no
Now I put just a little bit of the enchilada sauce in when I build them, and a bit more on the top. Then, after the enchiladas are done cooking, I will put the rest of the sauce in a bowl to use for dipping.
As written, my recipes suggests a packet of fajita seasoning mix. I used to make it with that, but have since learned to make my own seasoning. My recipe for fajita seasoning makes more than needed for the meal, but I keep it with the rest of my spices for future use.
Step by Step
Preheat the oven to 350F. Cut the chicken into bite-sized pieces or strips and season with the fajita seasoning, onion powder, garlic powder, and pepper. Brown the chicken in a frying pan with one tbsp of oil.
Once the chicken is cooked through, spread it out evenly in the tortilla shells. Then top the chicken with a bit of enchilada sauce and shredded cheese.
Roll the shells up and place in a glass baking dish with the seams facing down so they stay together as they cook.
Drizzle a bit of the enchilada sauce over each of the tortillas and top with a bit more cheese.
Bake for about 15-20 minutes. Serve warm with extra enchilada sauce for dipping.
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- 2 chicken breasts (boneless, skinless)
- 2 tsp fajita seasoning
- 2 tbsp onion powder
- 1 tsp garlic powder
- 1 tbsp pepper
- 1 can red chile enchilada sauce
- 2 cups mexican blend cheese (shredded)
- Tortilla shells
- Preheat oven to 350
- Cut up meat and season with fajita seasoning, onion powder, garlic powder, and pepper
- Brown in frying pan until cooked through
- Place meat in shells
- Top with a bit of the enchilada sauce and shredded cheese
- Roll up shell and place in glass baking dish, seam side down
- Repeat for all shells
- Drizzle with a little bit of the enchilada sauce
- Top with cheese
- Bake for 15-20 minutes
- Pour more enchilada sauce on top when serving