Chicken Fajita Enchiladas

Chicken Fajita Enchiladas: Tender chicken breast with flash-grilled Bell Peppers & Onions wrapped in fresh flour tortillas and smothered in Salsa Crema & Mexican Cheese. This oven-ready meal is a customer favorite -- just a little more interesting than your "typical" enchiladas! Especially good topped with shredded lettuce and chopped tomatoes.

• Ready In: 1 hr
• Serves: 8
• Yields: 8 Enchiladas

Ingredients

• 2  green peppers, Thinly Sliced
• 3 -4  bell peppers, of other colors Any Variation
• 1  large onion, Thinly Sliced
• 2  garlic cloves
• 2  tablespoons  fajita seasoning mix
• 1  tablespoon  oil
• 8  all natural burrito-size flour tortillas
• 3  cups  cooked and shredded chicken breasts
• 2  cups mild salsa
• 2  cups light sour cream
• 1  cup mild cheddar cheese, Shredded

Directions

1. Preheat Oven to 350.
2. Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to sauté.
3. In large mixing bowl, Add fajita mix to 1/4 cup warm water and 1 tbsp canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sautéed onions. Sauté peppers until tender (not mushy). Add more salt and pepper.
4. In another large mixing bowl, mix together 1 1/2 cups salsa with 1 1/2 cups sour cream. Add in chicken (or beans) and coat completely. Add 1/2 cup cheddar and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated.
5. Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 1/2 cup salsa with 1/2 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1/2 cup cheddar. *.
6. Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
7. Yummy. Enjoy.
8. *(This is a great recipe to make ahead. Assemble the enchiladas, cover tightly with wrap or foil, and put it in the refrigerator or freezer until you are ready to cook and eat. Just pull it out and bring to room temperature before putting it in the hot oven).