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
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
- Preheat your oven to 350F
- Prepare your vegetables and chicken as directed above, set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- When the time is up, remove foil, sprinkle on the remainder of the grated cheese and place it under the broiler to brown.
- Enjoy with Family and Friends!
