Chicken Fajita Enchiladas

I know, you are scratching your head saying huh?? I thought fajita's & enchiladas are 2 different foods. Yes they are BUT as most of you know, I like to be creative with food so I came up with a way to sort of combine the 2 tasty mexican dishes. This is what my students made in cooking class this week. The following measurements are estimates as you really can do this to taste. I kept them mild but you could easily add some jalapenos & kick the heat up a bit! To make this dish even more cost effective, I made my own enchilada sauce for the class instead of buying the expensive canned version (and it's healthier).

This recipe is totally adaptable to your tastes and ingredients. You can either pull out leftover shredded turkey or chicken you had in the freezer or start from scratch & saute some up with the peppers & onions. How about adding some black beans or even some corn?? This is really a versatile recipe. Also, feel free to use your choice of wraps. I happen to use some spinach variety I had gotten marked down (which is why they are green).

Chicken Fajita Enchiladas

1lb of boneless skinless chicken or turkey (cooked or raw)
1 pepper thinly sliced
1 onion thinly sliced
1 Tbsp oil
6 burrito shells
2-3 Tbsp cream cheese (we used a mix of regular & chipotle)
Salsa to taste
Enchilada Sauce (recipe below or use 1 can)
Shredded cheese of choice (we used a mix of 5 cheese)
salt & pepper to taste

Slice up your peppers & onions and saute in the oil. While that is browning, thinly slice up your raw chicken or if you are using cooked chicken, have it somewhat shredded. Once onions & peppers are brown, add chicken. If raw, cook till no pink is seen. If adding cooked chicken, just warm. Take pan off burner & season with salt & pepper, add cream cheese, salsa & 3 or so Tbsp of enchilada sauce. You can either add the shredded cheese at this point or sprinkle on individual wraps. Mix everything well.

Take 1 shell & spread some of the chicken mix onto the center. Roll it and place it in a greased 8x8 pan, seam side down. Finish the next 5 the same way. Note: if you are baking this right away, you can add some enchilada sauce to the bottom of the pan before laying in the burritos. We weren't baking ours right away so we skipped this step to prevent them from getting soggy. Before baking, add about 1 cup of enchilada sauce & some extra cheese to the top. Bake at 375 for 20 minutes or so, until cheese is melted & wraps are heated through (this will take longer if your wraps were cold).

Red Enchilada Sauce
2 Tbsp vegetable oil 
2 Tbsp all-purpose flour 
2 Tbsp chili powder 
2 cups water 
3 oz. tomato paste 
½ tsp cumin
½ tsp garlic powder 
¼ tsp cayenne pepper
¾ tsp salt 

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.

After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. Can be used or frozen.


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