Blog Entry #3:


Welcome to Cooking with Wine's second original recipe! So I opened this bottle of Syrah.... isn't that how it all starts? I was looking for an enchilada recipe, and I found them all to be terribly boring, with no vegetables at all. It occured to me, that what I wanted was a fajita, but served enchilada style with sauce and cheese. So I made this up. I hope you like it as much as we did!

Fajita Enchiladas

Make enchilada sauce. Set aside.

If making your own torillas (and I do recomend doing it once, they are SOOO much tastier) make the dough now and let rest while boiling the chicken.

chicken Put boiled chicken breast in stand mixer with paddle attachment. Turn mixer to level 4-6 until chicken is shredded (about 1 minute).

Preheat oven to 350.

If making your own tortillas, roll them out now, and lay them on wax paper until you are ready to fry and stuff. Don't worry if they aren't perfectly round or even 6". They still taste great and nobody will notice once they are rolled.


Warm medium skillet or wok to medium heat and add olive oil. When oil is warm, add onions and peppers and stir occasionally until very soft. Add to shredded chicken and 1/3 enchilada sauce. Stir until well combined.

Prepare casserole dish with cooking spray.

If making your own tortillas, fry one at a time and then immediately fill with 1/8 chicken mixture, roll up and place in casserole dish (seam side down) before it has a chance to cool. Repeat for all tortillas, placing them close together in dish so they all fit.

Cover enchiladas with remaining sauce and top with cheese. Bake for 30 minutes. Remove from oven and top with dollops of sour cream and garnish with scallions.


Serves about 6.

more blog posts >>