Cheesy Chicken Fajita Enchiladas

When everyone reaches for another cheesy, savory bite, you know dinner was a winner. These Cheesy Chicken Fajita Enchiladas are packed with colorful sautéed peppers and onions, juicy seasoned chicken, and a blanket of bubbly melted cheese — all the sizzle of fajitas folded into warm tortillas and baked until golden. Cheesy, creamy, hearty, and loaded with Tex-Mex flavor, this is the kind of family dinner that disappears fast.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large red onion, thinly sliced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 10 flour tortillas (8-inch)
• 2 cups enchilada sauce (red)
• 2 1/2 cups shredded Mexican-blend cheese, divided
• 1/2 cup sour cream, plus more to serve
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional)
• Lime wedges, to serve

Instructions

1. Heat the oven: Preheat to 375°F (190°C). Spread 1/2 cup of the enchilada sauce over the bottom of a 9×13-inch baking dish.
2. Sear the chicken: Pat the chicken dry and rub with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and oregano. Sear in a hot skillet 5–6 minutes per side until golden and cooked through (165°F / 74°C). Rest 5 minutes, then shred or chop into bite-size pieces.
3. Sauté the fajita veggies: In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bell peppers and onion with a pinch of salt and cook 5–7 minutes, until softened and lightly charred at the edges.
4. Fill the tortillas: Toss the shredded chicken with the peppers and onions. Spoon the mixture down the center of each tortilla, sprinkle with a little cheese, roll up snugly, and place seam-side down in the baking dish.
5. Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, dollop with sour cream, and top with the remaining 2 cups of shredded cheese.
6. Bake: Bake 20–25 minutes, until the cheese is melted, bubbly, and lightly browned at the edges. Let rest 5 minutes.
7. Serve: Garnish with cilantro, jalapeño slices, and a squeeze of lime. Serve hot with extra sour cream.

Pro tip: Warm the tortillas in a dry skillet or the microwave before rolling — warm tortillas roll without cracking and soak up the sauce better.

Estimated nutrition per serving: ~450 calories, 32 g protein, 35 g carbs, 21 g fat.