View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Chicken Fajitas

Source: Cooking at a Glance - Chicken
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 0  
Rate/Review this Recipe
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.
RECIPE INGREDIENTS
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
Pepper

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 Cooking.com
DIRECTIONS
FOR THE CHICKEN:
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.


FOR THE VEGETABLES:
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.


TO SERVE:
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
 Mexican-Style Chicken
 Mex Fest: Tacos & Fajitas
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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.