Cheesy Baked Chicken Fajitas


Your weeknight meal rotation is missing these Cheesy Baked Chicken Fajitas from Chef Craig Scherer.  Quick, easy and delicious.

“This is a favourite weeknight dinner in my house, modified from a recipe my mom used to make when I was growing up.

These chicken fajitas are smothered in a creamy cheese sauce and baked until crisp around the edges, and oh, so satisfying.”

Craig Scherer

Cheesey Baked Chicken Fajitas
Print Recipe
Cheesey Baked Chicken Fajitas
Print Recipe
Ingredients
  • 3 tbsp Donia Farms Sea Salted Butter
  • 3 tbsp AP Flour
  • 2 tbsp Avocado Oil or any neutral oil
  • 2 lb chicken breast and/or thighs cut into bite-sized pieces
  • 2 cups Donia 2% Milk
  • 2 cups Cheddar Cheese shredded
  • 1/2 cup Salsa your favorite brand
  • 2 cloves fresh garlic minced
  • 1/2 Medium Onion sliced
  • 6 mushrooms sliced
  • 1/2 red pepper diced
  • Salt and Pepper
  • 8-10 medium flour tortillas
  • 2 tbsp Chopped Fresh Parsley
  • 2 tbsp Fresh Cilantro optional
Servings:
Instructions
  1. Preheat your oven to 350F
  2. Prepare your vegetables and chicken as directed above, set aside.
  3. For the sauce, make your basic roux by melting the butter in a medium-sized pot over medium-high heat, and whisking in the flour. Allow to cook one minute, whisking often.
  4. Meanwhile, heat a large frying pan over medium-high heat with 2tbsp of oil. Once hot, add in the diced chicken and season with salt and pepper. Stir occasionally, browning your chicken on all sides, for about 8-10mins.
  5. Once you have cooked the roux for one minute, slowly pour the milk in, whisking constantly until the sauce thickens, this will take a few minutes. Once thickened, remove from heat and stir in 1 ½ cups of cheese until melted, reserving the rest of the shredded cheese for the top. Set to the side.
  6. Once your chicken is cooked, remove from the frying pan and set aside. In the same pan (as long as the pan isn’t burnt or too dark) add a little more oil, the onions, garlic and mushrooms. Cook for 5-6 mins until the onions soften and mushrooms are browning.
  7. Remove from the heat, add back the chicken, 1.5 cups of the cheese sauce, salsa, red peppers, parsley and cilantro, and stir it together.
  8. Take 2 generous scoops of the filling and roll up the wrap, don’t worry about closing the sides. Place side by side into a large baking dish, mine was 9x13.
  9. Once all filled up, pour the extra ½ cup (or more) of cheese sauce over the wraps. Spread it out evenly over the whole top. Cover with tin foil and bake for 30mins.
  10. When the time is up, remove foil, sprinkle on the remainder of the grated cheese and place it under the broiler to brown.
  11. Enjoy with Family and Friends!

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