Chicken Fajita Enchiladas with all the fixings
Chicken Fajita Enchiladas with all the fixings
Print Pin RateServings: 3 servings
Calories: 270kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 270kcal
Thank you for sharing such a delicious dish!