Mexican Chicken Fajitas Recipe

5 1 1
Publisher Photo

Mexican Chicken Fajitas Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 10 min.

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 1995, p52

  • 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
  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.
  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.
  3. 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 1995, p52

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s_pants User ID: 174050 222694
Reviewed Mar. 13, 2015

"I thought these were very good. I sauteed some peppers and onions to go with it."

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