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Chicken Fajita Enchiladas with Creamy Ranchero Sauce

I’ve been traveling on business for the past week. I couldn’t believe how much I missed cooking dinner with Mike each night. To celebrate, today we tried something new and it turned out wonderful!

Chicken Fajita Enchiladas:

(Prep time, 1 hour. Cook time, 30 minutes)


Baked Chicken:

  • 1 Package Boneless Skinless Chicken Breast Tenders
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Sriracha Hot Sauce
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Crushed Red Pepper Flakes

Fajita Mix:

  • 2 Tablespoons Olive Oil
  • 2 Green Bell Peppers, Sliced
  • 2 Large Onions, Sliced
  • 4 Cloves Garlic, Minced

Creamy Ranchero Sauce:

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 Cups Chicken Broth
  • 1 Cup Sour Cream
  • 2 Cups Hot Salsa


  • 8-10 Tortilla Shells, Burrito Size, slightly warm
  • 3 Cups Shredded Cheese (Mexican or Taco Blend)


First you will need to cook the chicken:

Chicken ready for the oven, just cover with tin foil.

Preheat oven to 350 degrees.

Line 9″ x 13″ baking dish with tin foil. Spray foil with non-stick cooking spray, Put chicken tenders in single layer in dish,

Drizzle olive oil and hot sauce over top of tenders. Dust with salt, pepper, paprika, and garlic powder. Cover and bake at 350 degrees for 45 minutes. Set aside to cool. Do not drain drippings, these will be used later. While chicken is baking, prepare fajita mix.

Next prepare the fajita mix:

Clean and remove seeds from two green peppers and slice into thin strips. Peel and slice onion into thin strips. Peel and mince garlic.

Add 2 tablespoons olive oil to skillet, add peppers, onions, and garlic. Saute over medium high heat, covered, until peppers are just barely tender. Set aside to cool.

Now for the creamy ranchero sauce:

In a large saucepan, melt butter over medium high heat. Add flour and whisk to create a roux. Let simmer for a minute.

Add drippings from baked chicken and chicken broth slowly, whisking constantly.

Once all the chicken broth is incorporated, remove from heat and add sour cream and salsa, stirring until sauce is smooth and creamy. Set aside.

Assemble the enchiladas:

Preheat oven to 350 degrees.

Spray lasagna pan with non-stick cooking spray.

Shred cooled chicken into small pieces.

Warm each tortilla shell in the microwave for 15 seconds (or until warm and pliable).

Out of the oven, ready to nom.

Add a handful of shredded chicken to tortilla shell. Add fajita mix and shredded cheese to taste. Roll tortilla shell tightly, tucking in ends to prevent leakage, and place seam side down in prepared lasagna pan.

Repeat 8 to 10 times. If any chicken or fajita mix is left over, spread over enchiladas in pan.

Pour 3/4 of the creamy ranchero sauce over the enchiladas, reserving remaining sauce. Sprinkle remaining shredded cheese over top.

Bake uncovered in a 350 degree oven for 30 minutes or until cheese begins to brown and sauce is bubbly. Remove from oven and drizzle with reserved ranchero sauce sauce to taste. Serve hot and try not to burn your mouth. So delicious!

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