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Chicken Fajita Enchiladas

Chef Bae
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

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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