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Chicken Fajitas

Source: Cooking at a Glance - Chicken
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Active Time:  15 Minutes
Total Time:  4 Hours 15 Minutes
  Makes 4 servings
Fajitas may have become the rage in restaurants in recent years, but they are easily made at home. Use tomatoes instead of tomatillos for more color. Purchase an oval fajita pan in a well-stocked cookware store if you want to present these Tex-Mex style.
For the Chicken:
12 ounces boneless, skinless chicken breast halves, cut into 2x1/2-inch strips
1/4 cup cooking oil
1/4 cup lime juice
1/4 cup tequila or water
2 tablespoons snipped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1/8 teaspoon salt

Eight 7-inch flour tortillas
For the Vegetables:
1 tablespoon cooking oil
1 medium onion, halved and thinly sliced
1 medium green, red, or yellow sweet pepper, cut into thin strips
1/2 cup chopped fresh or canned tomatillos, or chopped tomatoes
Guacamole (optional)
Dairy sour cream (optional)
Salsa (optional)
Shredded cheddar or Monterey Jack cheese (optional)
Chicken Fajitas Recipe at
Place chicken strips in a plastic bag set in a deep bowl. In another bowl stir together 1/4 cup oil, lime juice, tequila or water, 1 tablespoon of the cilantro, the garlic, cumin, salt, and pepper. Pour over chicken. Seal bag and marinate in the refrigerator for 4-24 hours, turning occasionally. Drain chicken from marinade; discard marinade. Set chicken aside. Wrap tortillas in foil. Heat in a 350 degrees oven for 10 minutes to warm.

Preheat a large skillet over medium-high heat; add 1 tablespoon oil. Cook and stir onion in hot oil for 1 1/2 minutes. Add sweet pepper strips; cook and stir about 1 1/2 minutes more, or till vegetables are crisp-tender. Remove vegetables from skillet.

Add chicken strips to hot skillet. (Add more oil, if necessary.) Cook and stir for 2-3 minutes, or till tender and no pink remains. Return all vegetables to skillet. Add tomatillos or tomatoes. Cook and stir for 1-2 minutes, or till heated through. Stir in remaining cilantro.

Fill tortillas with chicken-vegetable mixture. If desired, top with guacamole, sour cream, salsa, and/or cheese.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tex-Mex Chicken
 Mex Fest: Tacos & Fajitas
 Mexican-Style Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 596
Fat. Total: 25g
Fiber: 5g
Carbohydrates, Total: 62g
Sodium: 600mg
% Cal. from Fat: 38%
Cholesterol: 49mg
Protein: 29g
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