Wet Fajita Enchilidas Recipes

Steps:

• Heat oven to 350*.
• In 12-inch skillet, heat oil over medium-high heat.
• Add chicken, peppers and onion; cook about 4 minutes, stirring frequently, until chicken is no longer pink in center.
• Remove from heat; drain.
• Stir in chiles, 1 1/2 cups of the cheese and 1/4 cup of the enchilada sauce.
• In bottom of ungreased 13x9-inch glass baking dish, evenly spread 1/2 cup of the enchilada sauce.
• Spoon about 1/2 chicken mixture down center of each tortilla; roll up tortillas. Place each seam side down on enchilada sauce in baking dish, arranging in 2 rows.
• Pour remaining enchilada sauce over enchiladas. Cover tightly with foil.
• Bake 20 to 25 minutes or until hot and bubbly.
• Sprinkle with remaining 1 1/2 cups cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
• Sprinkle with cilantro before serving.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in baking dish.
• In grill pan or cast-iron skillet, heat oil over medium-high heat. Cook bell pepper, onion and mushrooms in oil 7 to 8 minutes, stirring occasionally, until tender and lightly browned.
• In large bowl, stir together cooked vegetables, fajita seasoning, chicken, 1 cup of the cheese and the cheese dip. Spoon heaping 1/3 cup filling onto each tortilla. Roll up tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1 cup cheese.
• Cover with foil; bake 15 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly and lightly browned.

Steps:

• 1. Preheat oven to 350 degrees and spray a square cake pan with non-stick spray.
• 2. Prepare the box of rice as instructed on the package.
• 3. Cut up the bell pepper and onion into strips.
• 4. Sautee onion and bell pepper in a large skillet, and then add the fajita meat to heat it through.
• 5. In a large bowl, open can of Enchilada sauce and pour into bowl.
• 6. Once the rice and fajita mixture are done, take a tortilla and coat it with the enchilada sauce. Place the tortilla in the pan.
• 7. Spread a spoonful (or more if you like) of the refried beans down the center of the tortilla, like you would for a burrito. Pour some rice on top of the beans. Add some of the fajita mixture. Sprinkle with cheese.
• 8. Roll the tortilla up and prepare the other three tortillas the same way.
• 9. Pour the remainder of the Enchilada sauce on top of the dish.
• 10. Sprinkle cheese on top.
• 11. Bake in the oven for about 10 to 15 minutes.
• 12. Take out and serve.

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.