Chicken Fajita Enchiladas
July 18, 2023
Chicken Fajita Enchiladas
My gluten-free chicken fajita enchiladas s are a client lunch and meal prep favorite! I promise, making enchilada sauce from scratch is easier than you think.
Ingredients
For the Shredded Chicken:
- 2 lbs. Chicken Breast
- 2 Small Red Bell Peppers cut into strips
- 2 Small White Onions cut into strips
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Avocado Oil for cooking
For the Enchilada Sauce:
- 2 tbsp Olive Oil
- 2 tbsp GF 1-1 Flour
- 1/4 cup Chili Powder
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Cumin
- 1/4 tsp Dried Oregano
- 2 1/4 cups Chicken Stock
- 2 tbsp Tomato Paste
For The Assembly:
- 12 Corn or Flour Tortillas I used blue heirloom corn tortillas
- 2 1/2 cups Shredded Cheese plant-based or regular
For Garnish:
- Cilantro minced
- Pico De Gallo
- Sour Cream plant-based or regular
- Lime cut into wedges
Instructions
- Preheat oven to 350ºF.
- Season the chicken breast and cook on medium-high heat in a pan with avocado oil for 4-5 minutes on each side. Let the chicken rest on a plate.
- In the same pan, add the sliced peppers and onions. Sauté and season to taste with the same seasonings as the chicken.
- After 10 minutes, shred the chicken. In a large bowl, combine the shredded chicken, 1 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste.
- Lightly pan fry the tortillas on each side until softened, but not hardened. The tortillas need to be pliable to roll. This pan frying step is crucial for non-soggy enchiladas!
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a sprinkle of shredded cheese.
- Roll the tortillas tightly to close and place in large baking dish seam side down. Pour the remaining 1 cup of enchilada sauce over the tortillas and top with a layer of shredded cheese.
- Bake for ~20 minutes until the cheese is melted and bubbly. Broiling for 1 minute at the end gets the cheese super melty and bubbly, but be careful to not over-broil.
- Serve immediately or let cool and refrigerate for up to 4 days. Garnish with sour cream, pico de Gallo, cilantro & a lime wedge.
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