Tag: tortillas

Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!

Grilled Chicken Fajitas

Grilled chicken fajitas are one of my favorite, go to, family dinner recipes!

It’s easy to put together and make a large batch of. This recipe is perfect for a dinner of 4 or a dinner of 2 with perfect leftovers!

The chicken marinade is pretty simple. If you’ve seen some of my other Mexican recipes, you’ll see that my chicken marinade is pretty similar. It’s what I think is the best all purpose chicken seasoning.

You can grill your choice of bell peppers, all one color or a mix of them. Red onions are the best for grilling onions. They are a little sweet, a little crunchy, and develop an awesome flavor.

Veggies

This is a super basic and simple pico recipe that only requires four recipes. If you want, you can hit it with a squeeze of lime!

If you want, you can use regular sour cream. But I never have it at home and I always have yogurt on hand. I wanted to make a healthier alternative. So it’s just yogurt, salt, and lemon or lime juice.

Chicken

Try to get the best quality, restaurant style flour tortillas. Heat them up on a pan to get the warm and pliable.

Top your grilled chicken fajitas with grilled veggies, pico de gallo, salsa, mexican cheese, sour cream, avocado, and salsa. All of the above or some of the above!

Check out my recipe for Guacamole!

Grilled Chicken Fajitas
Grilled Chicken Fajitas
Print Recipe

Grilled Chicken Fajitas

Perfectly soft chicken topped with grilled vegetables, cheese, pico, and more! This Grilled Chicken Fajitas recipe is perfect for a family dinner and includes recipes for some toppings!
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 450kcal

Ingredients

Grilled Chicken

  • 2 Large Chicken Breasts, boneless skinless
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt
  • 1 Clove Garlic, grated
  • ½ tsp Cumin
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Olive Oil

Grilled Veggies

  • 2 Bell Peppers (any color), sliced I used red and green
  • 1 Large Red Onion, sliced
  • 1½ tsp Olive Oil
  • ½ tsp Mexican Chili Powder
  • ½ tsp Kosher Salt

Pico de Gallo

  • ½ Red Onion, diced
  • 1 Roma Tomato, seeded and diced
  • 2 Sprigs Cilantro, diced
  • ¼ Jalapeno, seeded and finely diced

Home Made Sour Cream Alternative

  • ½ Cup Yogurt, full fat
  • 1 Tbsp Lemon Juice
  • Pinch Kosher Salt

Other Toppings

  • Flour Tortillas
  • Mexican Cheese
  • Avocado, sliced
  • Salsa of your choice

Instructions

Grilled Chicken

  • Cut the chicken breasts laterally so that you have four flat chicken fillets (Butterfly the chicken all the way through)
  • Marinate the chicken with the seasonings above for about an hour.
  • Add a dash of olive oil to the pan and cook the chicken.
  • Grill the chicken (preferably on a cast iron pan). Only flip once to ensure that the chicken is soft.
  • Let the chicken cool and slice it into thin strips.

Grilled Veggies

  • Add a dash of oil to the pan and saute/grill the veggies until a little soft but still crunchy.

Pico de Gallo

  • Mix the tomato, onions, cilantro, and jalapenos.

Home Made Sour Cream Alternative

  • Mix together the yogurt, lemon juice, and salt.

Assembly

  • Warm up some flour tortillas in a pan.
  • Top with your desired assortment of chicken, veggies, and toppings.

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!

Top level photo

These easy, creamy chicken enchiladas are cheesy, soft, and full of flavor! This recipe even includes a recipe for yummy enchilada sauce!

If you have been looking at some of my other chicken recipes on the blog, you may have noticed that I really prefer using chicken tenders. I just really like how, well, tender they are but less fatty than chicken thighs. You can swap the tenders out for breasts in this recipe but the cook time in the sauce will be increased!

You can make this a vegetarian recipe but removing the chicken altogether!

Chicken cooking in enchilada sauce

If you are using chicken, you’ll get the best flavor by cooking it in the sauce!

Enchilada sauce

The enchilada stuffing is pretty customizable but my base is always chicken, black beans, spinach, corn, cheese, onions, cilantro, jalapenos and my secret ingredient: cream cheese!

You can use ricotta or extra regular cheese if you want but the cream cheese is so thick and rich that the flavor is the best!

Creamy Chicken Enchilada stuffing

To make sure the tortillas don’t break when you roll them, you want to warm them up on a pan a few at a time so they are pliable. For about 14 – 16 enchiladas, you want to scoop about 1/3 of the stuffing into every tortilla.

Tortilla with stuffing.

The amount of enchilada sauce made for this recipe is the perfect amount to keep your enchiladas moist. The best ratio is a third of the quantity of the sauce goes on the bottom of the tray and the final two thirds go on top of the tortillas. Then sprinkle some more cheese on it.

Then cover and bake.

Pre baked creamy chicken enchiladas

Enjoy the creamy chicken enchiladas with slices of avocado and fresh cilantro!

Creamy chicken enchiladas
Creamy Chicken Enchiladas
Print Recipe

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!
Prep Time40 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 14 – 16 Enchiladas
Calories: 184kcal

Ingredients

  • .75-.8 lbs Boneless skinless chicken tenders
  • 1½ Tbsp OIive Oil
  • 1 Large clove Garlic, grated
  • 1 tsp Cumin divided
  • 1½ tsp Mexican Chili Powder divided
  • 1 tsp Kosher Salt divided
  • 29 ounces Tomato Sauce Hunt's no salt added
  • ¾ Cup Water divided
  • ⅓ Cup Onion, diced
  • ⅓ Cup Corn
  • ⅓ Cup Frozen Thawed Spinach water squeezed out
  • ⅓ Cup Black Beans can, drained
  • ½ Jalapeno, seeded and finely diced
  • 2 ounce Cream Cheese, full fat
  • ½ Cup Mexican Cheese more to top with
  • 14-16 Small corn tortillas
  • 6-8 sprigs Cilantro, chopped

Instructions

  • Heat up the olive oil in the in a pot and add the chicken, grated garlic, ½ tsp of cumin, ½ tsp chili powder, and ½ tsp of salt.
  • Cook until chicken is seared and add the tomato sauce, ½ cup of water, ½ tsp of salt, 1 tsp chili powder, ½ tsp cumin.
  • Cook until chicken is tender and about to fall apart, remove chikcen and set aside.
  • Add another ¼ cup of water and simmer with lid on while you prepare the rest of the ingredients.
  • In a large bowl, add ⅓ cup each of corn, frozen thawed (drained) spinach, and black beans (drained), chopped cilantro, jalapeno, and onion.
  • Shred the chicken and add it to the bowl.
  • Mix 2 ounces of cream cheese and ½ cup of shredded mexican cheese to the large bowl and mix thoroughly.
  • Pre heat the oven to 350°
  • Warm up the tortillas two at a time on a pan to make them flexible.
  • Scoop about ⅓ cup of the stuffing onto the tortilla and shape it into the center, lengthwise and roll it up (refer to photos)
  • In a baking dish, line the bottom of it with some of the enchilada sauce. (this applies if you're using multiple dishes or just one , but you want about 1/3 of the sauce on the bottom and 2/3 to go on top of the tortillas)
  • Place the stuffed tortillas in the baking dish (assemble them however you like), top with enchilada sauce and add cheese on top.
  • Cover with foil and bake for 20 – 25 minutes. Remove the foil and bake for a few more minutes if the cheese on top isn't fully melted.
  • Enjoy with some mexican rice and some sliced avocados!