Chicken Fajita Enchilada

Chicken fajita enchiladas are a tasty way to combine chicken and vegetables together. The bell peppers add a nice crunch and texture to the dish.

Here’s my recipe.




  • cooking oil

  • 1 boneless, skinless chicken breast diced

  • 2 cloves of garlic minced

  • 1 small onion diced

  • 2 small bell peppers diced

  • 1 large zucchini sliced into rings

  • 1 jalapeno pepper diced

  • 2 teaspoons of ground cumin

  • 1 teaspoon of ground coriander

  • 1 teaspoon of paprika

  • salt

  • 4 large tortillas

  • 2 cups of shredded cheddar cheese


  • Heat some oil in a pan and brown the chicken.

  • Remove the chicken from the pan and set it aside. Add the onions to the pan and once they start to brown add the garlic. Once the garlic has softened, add the bell pepper, zucchini, jalapeno pepper and cook for 10 minutes. Then add the chicken, cumin, coriander, paprika and salt to taste and cook for another 10 minutes.



  • Warm the tortillas in a pan. Top a tortilla with a layer of cheese, then the chicken-vegetable mix and then another layer of cheese and top with another tortilla and cover the pan with a tightly fitting lid for 5 minutes and then flip the tortilla over to brown the other side for another 5 minutes with the lid on.


  • Cut the fajita enchiladas into quarters and serve.














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