Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, fajita green chile enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fajita green chile enchiladas is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Fajita green chile enchiladas is something that I’ve loved my whole life. They are nice and they look fantastic.
Today I want to share how I make super easy and delicious enchiladas. Super easy for those days that you are on a rush to get. Native to New Mexico, green chiles or "Hatch Chiles" are fiery peppers that are grown in Hatch Valley region.
To get started with this recipe, we must first prepare a few components. You can cook fajita green chile enchiladas using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Fajita green chile enchiladas:
- Get 100 calorie tortillas (Chichi's)
- Make ready large package of chicken tenderloins
- Get Fajita marinade of your choice
- Prepare onion, green, red pepper each
- Take can of green chile enchiladas sauce
- Take can of chopped green chile
- Get cream cheese
- Take shredded low fat cheddar jack cheese
This is Hatch brand, but any kind will do. Throw in two small cans of diced green chiles. I actually got both green and red sauce with my Flying Star enchilada stack, and it was the best of both worlds. I love plates of food with different things going on.
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
Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken. Add another Mexican meal to your pantry with enchiladas verdes, green enchiladas, with this recipe that has green chile sauce, chicken, and cheese. White cheese and chicken make these enchiladas verdes memorable as you take the first bite and taste the tangy green chile sauce and chewy corn.
So that is going to wrap it up for this exceptional food fajita green chile enchiladas recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
