Chicken Fajita Enchiladas

These Chicken Fajita Enchiladas are my new favorite! We love regular fajitas, but these are going to be our new way of eating them! Yummy!

Serves: 10

Chicken Fajita Enchiladas

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • Ingredients
  • 1 can Reduced Fat Cream of Chicken Soup
  • 1 (10 ounce) can mild enchilada sauce
  • 2 cups shredded cooked chicken
  • 2 cups Mozzarella cheese
  • 10 tortillas
  • 1 Tablespoon of Olive Oil
  • 1 onion sliced
  • 1 red pepper sliced
  • 1 green pepper sliced


  1. Preheat oven to 350 degrees F.
  2. In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
  3. In a medium bowl, combine soup and enchilada sauce.
  4. Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
  5. In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
  6. Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
  7. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
  8. Bake for 30 minutes or until cheese is completely melted.



3216 cal


107 g


424 g


142 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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Comment on this Recipe

6 Responses to “Chicken Fajita Enchiladas”

  1. Betsy Frost
    Hi there! The enchiladas are in the oven as I type this! I can't wait to try them. I did have one question, at what point should I add the green chilies? I didn't see it mentioned in the recipe above, so I just added them when I mixed all the ingredients (chicken, onions, peppers, etc.) together. Was that the right time? Thanks for this wonderful recipe! -Betsy Frost Drain, OR

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