STOCKPILE COOKING - Chicken Fajitas!

Chicken Fajitas

 

Taste of Home

Here is a great recipe for Fajitas, a great way to use that leftover roasted chicken! 

If you don't want to make your own fajita mix as listed in this recipe just use a fajita seasoning packet.

Also, this recipe is starting with chicken that is uncooked, we are cheating and using leftovers so you won't have to cook nearly as long! 

Just another way of being incharge of your stockpile and making it work for you!

*Green Bell Peppers are only $.33 each at Fred Meyers (price match ad at Walmart if closer)

 

6 ServingsPrep: 20 min. + marinating Cook: 5 min.

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• In a large resealable plastic bag, combine 2 tablespoons oil, lemon
• juice and seasonings. Add chicken. Seal and turn to coat;
• refrigerate for 1-4 hours.
• In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

• Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

• Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.