Mexican Chicken Fajitas
TOTAL TIME: Prep: 15 min. + marinating Cook: 10 min.
YIELD: 8 servings.
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.
Ingredients
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1/4 cup vegetable oil
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3 tablespoon red wine vinegar
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1-1/2 teaspoons sugar
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1-1/2 teaspoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
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8 flour tortillas (10 inches), warmed
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2 cups shredded lettuce
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2 cups shredded cheddar or Monterey Jack cheese
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1 large tomato, diced
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3/4 cup sour cream
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Taco sauce
Directions
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1.
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.
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2.
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.
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3.
Top with lettuce, cheese, tomato, sour cream and taco sauce. Fold in sides of tortilla and serve immediately.
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