Fajita seasoning makes this recipe unique. It’s rare for enchiladas to be this flavorful, which is why this is one of my favorite Mexican meals to make. They are not only tasty, but healthy, too.
During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Dinner Recipes. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
2 c. shredded chicken
1 large onion
2 large bell peppers
1 tsp oil
1 c. cheddar cheese, grated
16 corn tortillas
Fajita seasoning (McCormick’s suggested)
Slice peppers and onion into thin strips. Heat a large skillet to medium heat and sauté peppers and onions in oil. When the vegetables are tender, add the shredded chicken and season to taste with seasoning. Cook until the chicken is hot. Set the vegetables and chicken aside.
Heat a skillet or griddle to medium-high heat. Place one tortilla on the skillet. Sprinkle 1 Tbsp of cheese on the tortilla; spread 1/8 of the chicken/veggie mixture on top; sprinkle another tablespoon of cheese; top with a second tortilla. Once the bottom tortilla has browned, flip the quesadilla and cook until the second tortilla has browned. Remove the quesadilla to a plate in a warm oven and repeat for the remaining 7 quesadillas.
Refried beans topped with salsa.
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click right sidebar of my blog.