• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 chicken breasts
  • 1 package fajita seasoning
  • 1 can cream and chicken soup
  • 1 can enchilada sauce (not the large can)
  • 1 cup uncooked long grain white rice
  • 2 cups chicken broth or stock
  • 10 corn tortillas
  • Shredded pepper jack cheese
  • Sour cream


  • Cut up chicken and coat with half of fajita seasoning packet.
  • Place chicken in a pan on the stove and added 1 can of cream of chicken soup and 1/4 of a can of enchilada sauce.
  • Cook on medium/high heat for a few minutes.
  • Then turn down low and cover.
  • Let the meat simmer, stir occasionally, until the meat is very tender.
  • While the chicken is cooking cook the rice in the chicken broth. Feel free to add extra seasoning of your choice to the rice.
  • Once the chicken and rice are done fill the corn tortillas with some rice and chicken mixture. ***NOTE: You may want to crisp up the tortillas in a pan with some cooking spray so they hold together better before you fill them.***
  • Secure the tortillas with toothpicks if necessary.
  • Place filled tortillas in baking dish and pour over some enchilada sauce.
  • Bake in dish until tortillas are nice and crispy.
  • Add shredded cheese as soon as you take them out of the oven.
  • Serve with extra enchilada sauce and sour cream if you choose.

Categories: Main Dish  Poultry  Stove 
© 2006-2017 BakeSpace, Inc. All Rights Reserved