Mexican Chicken Fajitas Recipe

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When we're in the mood for Mexican food, I'll reach for this recipe. Much of the meal can be prepared in advance, so I can avoid the last-minute rush at dinnertime.

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Mexican Chicken Fajitas Recipe

Prep: 15 min. + marinating Cook: 10 min.

Yield: 8 Servings

15 10 25

Ingredients

1/4 cup vegetable oil
3 tablespoon red wine vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
8 flour tortillas (10 inches), warmed
2 cups shredded lettuce
2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
1 large tomato, diced
3/4 cup sour cream
Taco sauce

Directions

In a glass bowl or resealable plastic bag, mix first eight ingredients. Add chicken; toss to coat. Cover or close bag and refrigerate for 4 hours. Drain, discarding marinade.
Saute chicken in a large skillet over medium heat for 6-7 minutes or until juices run clear. Spoon about 1/2 cup chicken down the center of each tortilla.
Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately. Yield: 8 servings.

Originally published as Stir-Fried Chicken Fajitas in Country Chicken Cookbook , p52