Chicken Fajita Enchiladas with all the fixings

4 from 1 vote

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Chicken Recipes, Mexican Kitchen
Servings 3 servings
Calories 270 kcal


  • About 1 lb of chicken breast
  • 1 pack of almond tortillas
  • 1 white onion, diced
  • 1 bell pepper, diced
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • Avocado crema
  • Avocado
  • Radish
  • Tomato
  • Cilantro and lime


  • In a crockpot, add your halved chicken breasts with all ingredients from enchilada sauce. Cook on high for 3 hours.
  • When chicken is done cooking, shred and place in a bowl. Add leftover sauce to the measuring cup so you can easily pour.
  • Over medium heat, sauté your bell pepper and onion with garlic powder, cumin, chili powder and salt & pepper till just cooked through. Add to another bowl.
  • Preheat oven to 350 and in a baking dish, add about 1/2 cup of enchilada sauce to coat the dish.
  • Add about another 1/2 cup and 1/3 cup chopped cilantro to the shredded chicken and mix well.
  • Assemble about 1/3 cup and a spoonful of veggie mix to the tortilla and carefully roll. Add to the baking dish so that the opening is faced down.
  • Pour the rest of the sauce over the enchiladas and bake for 20-25 minutes.
  • To make crema: I used a spoonful of coconut cream, half an avocado, juice from one lime and a handful of cilantro. Blended together until fully combined.
  • For toppings, I used diced radish, tomato and avocado. Drizzle with crema, then add fixings on top with another squeeze of lime and extra cilantro and enjoy!

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