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After a bunch of leftover Quick Chicken Fajitas from the other night, I revamped them into my Leftover Chicken Fajita Enchiladas.

My husband loved these, except he said the tortillas were soggy. So, next time I make these I think I will bake the enchiladas before I smother them in the sauce to kinda toast them up a bit, making them acceptable to the sauce.

Remember, a recipe is a guideline so if you don’t like the peppers and onions in your enchiladas just leave them out.

Ingredients:

• softshell flour
• tortillas shredded
• Monterey Jack Cheese, or whatever you have on hand
• 3 T. Butter
• 3 T. Flour
• 2 c. Chicken Broth
• 1 C. Sour Cream
• 1 ( 4 oz.) can diced green chiles

Instructions:

1. Preheat oven to 350 degrees.
2. Grease a 9×13 pan
3. Mix your leftover chicken fajita mixture with the shredded cheese.
4. Roll up the chicken cheese mixture in the tortillas and place tightly in the pan.
5. Place in oven until tortillas are lightly browned and the top is a crispy.
6. Meanwhile, in a saucepan, melt the butter.
7. Stir in the flour and cook for about 1 minute or until well incorporated.
8. Add the broth and whisk until smooth, bringing it to a boil until thick and bubbly.
9. Remove from heat and stir in the sour cream and green chiles- DO NOT boil after you add the sour cream or you may have a curdles sauce.
10. Pour over the enchiladas and sprinkle with cheese.
11. Place in oven until cheese is melted. You can put under broiler for a few minutes to brown cheese also.

5 from 1 reviews

Leftover Chicken Fajita Enchiladas

 

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Recipe for the Quick Chicken Fajitas

Author: Tandy

Ingredients

• softshell flour
• tortillas shredded
• Monterey Jack Cheese, or whatever you have on hand
• 3 T. Butter
• 3 T. Flour
• 2 c. Chicken Broth
• 1 C. Sour Cream
• 1 ( 4 oz.) can diced green chiles

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan
3. Mix your leftover chicken fajita mixture with the shredded cheese.
4. Roll up the chicken cheese mixture in the tortillas and place tightly in the pan.
5. Place in oven until tortillas are lightly browned and the top is a crispy.
6. Meanwhile, in a saucepan, melt the butter.
7. Stir in the flour and cook for about 1 minute or until well incorporated.
8. Add the broth and whisk until smooth, bringing it to a boil until thick and bubbly.
9. Remove from heat and stir in the sour cream and green chiles- DO NOT boil after you add the sour cream or you may have a curdles sauce.
10. Pour over the enchiladas and sprinkle with cheese.
11. Place in oven until cheese is melted. You can put under broiler for a few minutes to brown cheese also.

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