Hey everyone, it is me, Connelly, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, fajita green chile enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Fajita green chile enchiladas is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Fajita green chile enchiladas is something that I have loved my entire life.
Sprinkle with Fajita Seasoning, salt and pepper. These are made with corn tortillas stuffed with roasted green chiles and jack cheese, then smothered with roasted tomatillo salsa verde. Great as a make-ahead meal or freezer meal.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fajita green chile enchiladas using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Fajita green chile enchiladas:
- Get 100 calorie tortillas (Chichi's)
- Take large package of chicken tenderloins
- Get Fajita marinade of your choice
- Take onion, green, red pepper each
- Take can of green chile enchiladas sauce
- Make ready can of chopped green chile
- Take cream cheese
- Take shredded low fat cheddar jack cheese
Green Chile Chicken Enchiladas are a classic American family favorite! Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe. Like all good New Mexico food, these Green Chile Chicken Enchiladas are simple, earthy, and delicious.
Instructions to make Fajita green chile enchiladas:
- 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
Its heat depends on the chiles; go with Anaheims if you scorch easily. 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. To do this, I used unprocessed, simple ingredients so I could. The Chili's Fajitas and Enchiladas Menu Prices give you the freedom to create a platter of food that will satisfy your appetite.
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