Is fajita sauce the same as enchilada sauce?

Fajitas and enchiladas both commonly have tortillas stuffed with a variety of toppings, but the sauce is the primary distinction between the two dishes . The traditional sauce for fajitas is garlic butter, while the normal sauce for enchiladas is chili pepper.

How thin to cut chicken for fajitas?

How thin should I slice the chicken for fajitas? It is ideal to slice the chicken into thin, uniform strips, about 1/4 to 1/2 inch thick .

Can I use taco sauce instead of enchilada sauce for enchiladas?

Taco sauce has a similar taste profile to enchilada sauces . Like enchilada sauce, it's made with tomatoes, garlic, chilies, and various other spices and aromatics. It does have a different flavor, but the main problem with using taco sauce is that it's thicker.

What is the red enchilada sauce called?

The most common “red” enchilada sauce may also be called salsa roja, salsa roja para enchiladas, or mole rojo . This is a sauce made out of ancho/pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc.

Should you cut chicken before or after cooking for fajitas?

You need to slice the chicken before you cook it for fajitas. This ensures a quick cooking time and tender bite-sized pieces for every tortilla.

How do you cook fajita meat so it's tender?

Tricks to Tender Fajita Meat Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ... Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Feb 2, 2024

Can I substitute taco seasoning for fajita seasoning?

Fajita seasoning and taco seasoning are very similar, but they are not the same. Taco seasoning typically has more oregano and chili powder than fajita seasoning. With that being said, however, you can use fajita seasoning and taco seasoning interchangeably in recipes, it may just warrant a slightly different flavor .

What is Mexican enchilada sauce made of?

What is Enchilada Sauce? Red enchilada sauce may also be called salsa roja, salsa roja para enchiladas or mole rojo. It is a sauce made out of ancho/ pasilla/New Mexico and/or Cascabel chiles, onion, garlic, tomatoes, broth, cumin, oregano, etc. all blended together then simmered until thickened .

What are the different types of enchilada sauce?

Enchilada sauces are smooth, chili-based sauces that include salsa roja (red enchilada sauce), chile con queso (cheese-based sauce), verde sauce (green enchilada sauce), and mole sauces .

Is there a difference between red enchilada sauce and enchilada sauce?

The main difference is that red sauce is made from dried red chile peppers instead of green peppers , and the spices used are sometimes slightly different.

Chicken Fajita Enchilada Lasagna Recipe (2024)

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Home Recipes Dinner Casseroles Chicken Fajita Enchilada Lasagna Recipe

12 Comments

3 minutes

April 24, 2023

Andi GleesonJump to Recipe

DinnerCasserolesMexican Food

Sometimes it’s hard to decide what to have for dinner. On those nights, this Chicken Fajita Enchilada Lasagna Recipe is just right!

Chicken Fajita Enchilada Lasagna Recipe (1)

This recipe has a bit of an identity crisis, so it’s great for indecisive people like me. Sometimes I just can’t decide what to make for dinner , and why should I have to choose between fajitas, enchiladas, and lasagna? Honestly, I have decision paralysis about lots of things. I can spend a ridiculous amount of time comparing labels at the grocery story or agonizing about which color shirt to buy. Are you like that, or do you seize the moment and just pick something?

In this case, my indecisiveness paid off in a really tasty enchilada casserole. Chicken sauteed with onions and peppers is layered with refried beans, cheese, and corn tortillas. Smother all that in red enchilada sauce and more cheese, and you have what might be my new favorite Mexican-inspired recipe.

I topped individual servings with chopped romaine lettuce and sour cream (to make up for the lack of vegetables in the actual enchilada lasagna). This was just as good leftover the second night, and I bet it would freeze great too (though I haven’t tried it myself). The next time you are in the mood for chicken fajitas, enchiladas, and lasagna, look no further than this fajita enchilada lasagna!

Chicken Fajita Enchilada Lasagna

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This mixed-up recipe is a delicious way to enjoy three favorites in one!

Total Time: 45 minutes
Yield: 4-6 1x

Ingredients

UnitsScale

2 tsp. olive oil
1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
1 red onion quartered and sliced into strips
1 green bell pepper sliced into thin, 2″ long strips strips
2 tsp. chili powder
1/2 tsp. kosher salt
10 oz. red enchilada sauce (Check the labels if you need gluten-free because many contain wheat.)
12 small corn tortillas
15 oz. can refried beans (I like the authentic kind with with real, live lard)
2 c. shredded Mexican blend cheese
chopped romaine lettuce optional
sour cream optional

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Instructions

Preheat oven to 375 degrees F.
Heat olive oil in a skillet over medium-high heat. Add chicken, onion, and bell peppers to the hot skillet, sprinkle with chili powder and salt, and stir to coat. Sauté until chicken is cooked through and peppers are tender, about 10 minutes.
While chicken cooks, ppray a 9 x 13″ pan with cooking spray, and add 2/3 c. enchilada sauce. Swirl to coat the bottom of the pan. Arrange six tortillas over the sauce. (It’s OK if they overlap a bit.)
Drop dollops of the refried beans over the tortillas, and spread them into an even layer over the tortillas. You may need to hold the tortillas still with your finger as you spread the beans to keep them from sliding out of place. Sprinkle half the cheese over the beans.
When chicken is done, evenly scoop hot chicken and vegetables over the cheese layer, leaving the liquid behind in the pan.
Drizzle 1/3 c. enchilada sauce over the chicken. Arrange remaining tortillas evenly over chicken (again, overlapping is OK), and pour about a cup of enchilada sauce over the tortillas. Use your fingers or a spatula to spread the sauce to fully coat the tortillas.
Sprinkle the remaining cheese over the top, and bake uncovered in the preheated oven for 30 minutes, or until cheese is melted and sauce is bubbly. Allow to stand a few minutes before cutting and serving. Top with lettuce and sour cream if desired.

Author: Andi
Prep Time: 15
Cook Time: 30
Category: Main
Cuisine: Mexican

Want more Mexican casseroles? Don’t miss these!

Andi Gleeson

12 comments

Marilyn

7 years ago

I have one grandaughter who is vegetarian, one who hates beans (but otherwise loves Mexican food) and one who won’t eat most condiments such as mustard, ketchup, mayonnaise, Is there any meals to serve when all three are here on holiday? Or a couple of vegetarian dishes with no beans or condiments.. Thanks, I have to start planning ahead!

Andi Gleeson

7 years ago

This sounds like my brother in law. No cheese, red meat, beans, big pieces of tomatoes, and that’s just a start. Very fun to cook for! ಠ_ಠ To be honest, I don’t have that many vegetarian recipes, and vegetarian with no beans is a tough one! Would she eat spinach quesadillas? (You can use mild cheese so they aren’t spicy.)

the cape on the corner

10 years ago

oh man, this looks deelish!
b

Andi

10 years ago

Thank you!

Brenna @ Life After Laundry

10 years ago

I have been wanting enchiladas lately and this looks like a great way to try them! Thanks for sharing with the Tips and Tricks link party.

Andi

10 years ago

Thank you for having me, Brenna! I’m glad to connect with you :)

Michele @ Alwayzbakin

10 years ago

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Chicken Fajita Enchilada Lasagna Recipe (2024)

Chicken Fajita Enchilada Lasagna

Ingredients

Instructions

Andi Gleeson

12 comments

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