Chicken Fajita Enchiladas with all the fixings

Recipe by CookingIsLifestyleCourse: Chicken Recipes, Mexican Kitchen


Prep time


Cooking time




Total time




  • About 1 lb of chicken breast

  • 1 pack of almond tortillas

  • 1 white onion, diced

  • 1 bell pepper, diced

  • For the sauce:
  • 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

  • Fixings:
  • 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!