How to Make Gordon Ramsay Fajita green chile enchiladas

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fajita green chile enchiladas. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Fajita green chile enchiladas. When you can't decide between fajitas or green chile enchiladas combine them. May add chopped onion if desired. May also add japalenos if desired.

Fajita green chile enchiladas is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Fajita green chile enchiladas is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook fajita green chile enchiladas using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Fajita green chile enchiladas:

1. Get 1 package 100 calorie tortillas (Chichi's)
2. Get 1 large package of chicken tenderloins
3. Take Fajita marinade of your choice
4. Make ready 4 ounces onion, green, red pepper each
5. Make ready 1 (15 oz) can of green chile enchiladas sauce
6. Get 1 (4 oz) can of chopped green chile
7. Get 8 tbsp cream cheese
8. Take 2 cups shredded low fat cheddar jack cheese

Start by sauteing half a chopped onion and some minced garlic in olive oil. Once softened, sprinkle in flour to thicken the mix and make a roux. Add in diced Hatch green chile, and chicken broth. Heat olive oil in a saute pan over medium heat.

Steps to make Fajita green chile enchiladas:

1. Start by letting your chicken breast soak up fajita marinade this is Wegman's brand. I let it marinade for about 6 hours while I was at the pool
2. You can cook it however you prefer. I like the airfryer because it locks the flavor, cooks fast and everything stays moist. My chicken took about 20 minutes with some turning.
3. While your chicken is cooking chop up your fajita veggies. I grabbed a packet already made up. Toss them in a nonstick pan. It's just to get them soft not fully cooked.
4. When the chicken is done remove and chop up into small pieces since we're not shredding the meat
5. Toss chicken in a bowl with green chiles, fajita veggies, and cream cheese.
6. Here it is all combined well
7. I weighed all of my filling and had a little over 40 ounces so that's about 5 ounces per enchilada of filling.
8. After you have filled your tortillas line them up in a baking dish that has been sprayed
9. Pour your can of green chile sauce and spread out evenly
10. Top with shredded low fat Colby jack
11. Bake at 375 for 35 minutes
12. Take out let it rest then serve. I topped mine with plain Greek yogurt and fresh salsa
13. MFP information 370 calories with 30 g of protein for 1 enchilada no toppings

Add in diced Hatch green chile, and chicken broth. Heat olive oil in a saute pan over medium heat. Remove from heat and let cool. Add the chicken, beans, and green chile. These "White" Green Chile Chicken Enchiladas are inspired by a favorite chicken enchilada casserole my mom used to make growing up.

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