halfbakedharvest4.2
Easy Chicken Fajitas with Cheesy Enchilada Rice + Tex-Mex Special Sauce.
Best ever, quick cooking, cheesy Mexican rice. Also, the perfect filler for fajitas - so cheesy and delish.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●knife
📝 Preparation Steps
1
To make the Tex-Mex Special Sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.
brown sugar1 teaspooncup fresh cilantro (chopped)1/4cup cilantro (chopped)1/2fresh cilantro (chopped)3 tablespoonslime (juiced)1a lime (juiced)1/2
2
Heat a grill, grill pan or cast iron skillet to high heat. Add the chicken to a bowl and toss with 2 tablespoons olive oil and the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil (if you are using a skillet, slice the peppers into thin strips and remove the kernels of corn from the cob).
olive oil (divided)3 tablespoons
3
Add the chicken and veggies to the hot grill, grill for ⏱️ 5-8 minutes. Flip the chicken and turn the veggies, grill for another ⏱️ 5-8 minutes or until the chicken is cooked though. Make sure to check the veggies and flip a few extra times to ensure even cooking. You want them to be soft and have nice grill marks. If the corn is getting burnt wrap them in a sheet of tin foil. Remove everything from the grill and allow the veggies and chicken to cool five minutes (if you are using a skillet just saute the chicken and veggies separately until the chicken is cooked through and the veggies are soft).
4
Meanwhile make the rice*. Add the rice to a large skillet with 1 tablespoon olive oil. Toast the rice for ⏱️ 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, greek yogurt or heavy creamy and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about ⏱️ 5 minutes. If desired add more cheese until it is cheesy enough for you! Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.
olive oil (divided)3 tablespoonsenchilada sauce1 cupcup fresh cilantro (chopped)1/4cup cilantro (chopped)1/2fresh cilantro (chopped)3 tablespoons
5
Once the chicken and veggies are cool enough to touch, slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.
cup fresh cilantro (chopped)1/4cup cilantro (chopped)1/2fresh cilantro (chopped)3 tablespoonslime (juiced)1a lime (juiced)1/2
6
To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro, diced avocado and cotjia cheese. Drizzle with the Tex-Mex Special Sauce.
cup fresh cilantro (chopped)1/4cup cilantro (chopped)1/2fresh cilantro (chopped)3 tablespoonsavocado (chopped)1
Nutrition Facts
calories
784 kcal
fat Content
22 g
serving Size
4 g
fiber Content
8 g
sugar Content
10 g
sodium Content
915 mg
protein Content
36 g
cholesterol Content
81 mg
carbohydrate Content
98 g
saturated Fat Content
7 g
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