Chicken Fajita Enchilada Bake
- Angela
- Dec 17, 2025
- 1 min read
Updated: Dec 17, 2025
An easy, cheesy weeknight dinner everyone loves
This Chicken Fajita Enchilada Bake is one of those dinners I come back to again and again, especially on busy nights when I want something comforting but don’t feel like standing over the stove all evening. It’s warm, cheesy, a little creamy, and packed with those classic fajita flavors we all love.
I love recipes like this because they don’t have to be perfect. You use what you have, swap cheeses based on what’s on sale (because honestly, that’s what I do), and somehow it always turns out delicious.
Serve it family-style and let everyone load up their plates with sour cream, lettuce, tomatoes, and crunchy tortilla chips dipped in queso. It’s simple, comforting, and exactly the kind of dinner that makes everyone linger a little longer at the table.
1
Serve with a side of guacamole, sour cream, and lime wedges for added flavor.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Use any shredded cheese you like...this recipe is very forgiving.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
Rotisserie chicken works great for a shortcut.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
4
Add black beans or corn if you want to stretch the dish.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
5
Leftovers reheat beautifully.
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2
In a large skillet, heat the olive oil over medium-high heat. Add the sliced bell peppers and onion, sautéing until they are tender and slightly caramelized, about 5-7 minutes.
3
Stir in the shredded chicken and fajita seasoning, diced green chilies, cooking for another 2 minutes to combine flavors. Remove from heat.
4
Spread a small amount of enchilada sauce on the bottom of the baking dish. Layer 4 flour tortillas over the sauce.
5
Add half of the chicken and vegetable mixture over the tortillas, followed by a third of the remaining enchilada sauce and a third of the shredded cheese.
6
Repeat the layers: 4 tortillas, followed by the remaining chicken and vegetables, more sauce, and more cheese.
7
Top with the final third of the cheese. Pour the heavy whipping cream on top. Cover with foil and bake for 20 minutes in a preheated oven.
8
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
9
Remove from the oven and let it rest for 5 minutes before garnishing with fresh cilantro.
Instructions
1 cup sliced red bell pepper
1 cup sliced green bell pepper
1 cup sliced onion
1 (4 oz) can diced green chiles
1 (10 oz) can green chile enchilada sauce
1 pound cooked chicken thinly sliced
1 packet taco seasoning
10 flour tortillas
2 cups Mexican blend shredded cheese
1/4 cup chopped fresh cilantro (optional)
1/3 cup heavy whipping cream
Chicken and Vegetables
Chicken Fajita Enchilada Bake
Angela Schmidt
A cozy, cheesy weeknight dinner packed with classic fajita flavors. This easy enchilada bake uses simple ingredients, comes together quickly, and is perfect for feeding a hungry family. Serve it with all the toppings for a comforting, crowd-pleasing meal.
Servings :
6
Calories:
450 per serving
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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