Chicken Fajita Enchiladas

We have seen enchiladas popping up on a number of blogs recently, and have never had them, so we decided to make them for dinner Friday night. We absolutely loved these – they (and any other variations we can think of) will be going into the “regular rotation”.

How to make the enchiladas and recipes after the break.

We couldn’t decide on how we wanted to fill these and ended up using the filling that we make for our fajitas – a grilled combination of chicken, pepper, onion, mushrooms, and broccoli. The mushrooms and broccoli may sound a bit strange, but a favorite local Mexican restaurant uses them in their fajitas so we decided to try it, and it adds some great flavor!

We served Mexican Rice as a side to the enchiladas, and it was definitely enough for a complete meal! In fact, we will likely cut the recipe in half next time.

We made our own Enchilada Sauce, modifying it from a recipe that we found on The Spicy Skillet, as we're not a big fan of big spice. Below is our adaptation: