Bandita's Chicken Fajitas

7:22 PM

After my husband and I got married, we honeymooned in Mexico.  We fell in love with the country and its food.  Not a week goes by when we don’t eat at Mexico or cook Mexican fare at our own house.  We even named our dog after our favorite Mexican restaurant.  Here’s a cheap, quick dish! Top the fajitas anyway you like ‘em!
(Serves 4)
4 chicken breasts, cut into ½ inch slices
10 flour medium tortillas
1 medium onion, sliced
1 green pepper, sliced

2 T taco seasoning (recipe below)
3/4 cup water
2 T olive oil
Salsa
1 cup Mexican cheese blend
1 cup reduced-fat sour cream
Skillet
Aluminum foil

1)      Heat oven to 350˚.  Wrap tortillas in aluminum foil and heat for 10 minutes.
2)      Coat skillet with olive oil over medium heat.  Cook chicken until no longer pink then add onions and pepper.  Cook for 5 minutes.

3)      Stir in seasoning then add water.  Bring to a boil and then simmer.  Heat until sauce thickens.
4)      Serve with salsa, cheese, sour cream and tortillas.

Seasoning  (store extra seasoning in air-tight container)
2 T all purpose flour
1 tsp hot chili powder
1 tsp mild chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
1 chicken bouillon cube, crushed
¾ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp cumin

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