3 chicken breasts, cut into cubes or strips (or steak/pork/whatever you want to use)
1 can diced tomatoes (including liquid)
1 large onion
Additional Vegetables, such as bell pepper, corn, black beans, mushrooms, jalapeno pepper, etc. You really can throw in whatever you like. I used half a container of fresh mushrooms (chopped), 1 green bell pepper (sliced in thin strips) and 1 jalapeno pepper (seeded)
8-10 tortillas (medium-large)
1 pack of fajita seasoning mix
1 Tbsp. Flour
1 Tbsp. Butter
Pinch of Salt
Milk - about 1 cup but judge as you go until it's the right consistency
1 Block of Sharp Cheddar Cheese, grated (freshly grated is the best)
Preheat oven to 350 degrees. Start cooking chicken in a large pan with a little oil, then add the rest of your vegetables/filling ingredients. Add fajita seasoning with 1 cup of water. Cook everything together on top of stove until completely cooked.
While filling is cooking, make the cheese sauce in a separate pan. Melt butter and flour together, add salt. This will be very thick. Add milk, 1/4 cup at a time, continually whisking. Sauce will keep getting thicker, so keep adding milk until it's a sauce consistency. Add whole block of shredded cheese, stir to melt. Keep warm until ready to use.
Once filling is cooked through, remove from heat. Using a slotted spoon, strain out meat and vegetables and divide among tortillas, one at a time (reserving sauce). Fold each tortilla (wrapped ends side down) and place, side by side, in a large baking dish. I filled and wrapped them in the baking dish, then lined them up. Keep doing this until you have used all the filling. Pour the left over filling sauce over the tortillas. Then pour the cheese sauce over the tortillas. Make sure the tortillas are covered in liquid/cheese sauce.
Bake at 350 degrees for about 10 minutes, or until bubbling. Serve with sour cream, salsa, guacamole or whatever toppings you like. I made Spanish rice and beans for a side dish and it was delicious!