Chicken Fajitas

  • Active Time 15m
  • Total Time 4h 15m

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.

ingredients

  • For the Chicken:
  • 12 ounces boneless, skinless chicken breast halves, cut into 2 x 1/2-inch strips
  • 1/4 cup cooking oil
  • 1/4 cup lime juice
  • 1/4 cup tequila or water
  • 2 tablespoons chopped 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)
  • Sour cream (optional)
  • Salsa (optional)
  • Shredded cheddar or Monterey Jack cheese (optional)

directions

FOR THE CHICKEN:

Place the chicken strips in a plastic bag set in a deep bowl. In another bowl, stir together the oil, lime juice, tequila or water, 1 tablespoon cilantro, garlic, cumin, salt and pepper. Pour over the chicken. Seal the bag and marinate in the refrigerator for 4-24 hours, turning occasionally. Drain the chicken and discard the marinade. Set the chicken aside. Wrap the tortillas in foil. Heat in a 350 degrees F oven for 10 minutes to warm.

FOR THE VEGETABLES:

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

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

TO SERVE:

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 623

nutrition information per serving

596 calories; 25g total fat; 49mg cholesterol; 600mg sodium; 62g carbohydrates; 5g fiber; 29g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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