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Chicken Fajita

November 13, 2006
Chicken Fajita

Cut the chicken breast into small strips and let the strips simmer in water or broth until just about done.

Now place in skillet along with 1 cup cooking water or broth, taco seasoning, and chopped bell peppers.

Let is simmer until the chicken is done and sauce becomes thick and then add remaining water or broth (1/2 c.) and let it simmer another 10 minutes.

Out recommended toppings are lettuce, tomatoes, refried beans or sour cream.

boneless chicken breast
1 1/2 c. water or chicken broth
1 pkg. taco seasoning
2 chopped bell peppers (red, green, or yellow)
Lettuce, tomatoes, refried beans or sour cream

Chicken Fajitas

September 28, 2006
Chicken Fajitas

Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.

Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.

Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

2 green bell peppers (sliced)
1 red bell pepper (sliced)
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

Chicken and Bacon Fajitas

September 28, 2006
Chicken and Bacon Fajitas

Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.

Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.

Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

3 boneless, skinless chicken breast halves
salt to taste
3 slices peppered bacon (diced)
1/2 cup chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1 1/2 cups chopped mushrooms
1 cup cherry tomatoes (cut in half)
3/4 cup chopped cilantro
8 large flour tortillas (burrito size) and warmed to soften

Lime Chicken Fajitas

September 28, 2006
Lime Chicken Fajitas

Preheat oven to 400 degrees F (200 degrees C). Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

Serve the chicken and potatoes in warmed tortillas.

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes (peeled and cubed)
1/4 cup canola oil
1 large yellow onion (chopped)
1 large clove garlic (peeled and minced)
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas (warmed)

Mexican Chicken Fajitas

September 28, 2006
Mexican Chicken Fajitas

Preheat oven to 350 degrees F (175 degrees C). Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.

In a saucepan, warm refried beans over medium-low heat. Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.

Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.

Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.

Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.

Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.

2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder (divided)
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper (chopped)
1 medium onion (chopped)
1/3 bunch cilantro (chopped)
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes (chopped)
4 pickled jalapeno peppers (sliced)

Tangy Chicken Fajita

September 28, 2006
Tangy Chicken Fajita

In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.

In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

1/2 cup olive oil
1/2 cup distilled white vinegar
1/2 cup fresh lime juice
2 (.7 ounce) packages dry Italian-style salad dressing mix
3 whole boneless, skinless chicken breast (cubed)
1 onion (sliced)
1 green bell pepper (sliced)

Chicken Fajita Recipe

September 20, 2006
Chicken Fajita Recipe

In a large skillet heat vegetable oil. Saute onion and peppers until tender.

Remove from skillet and set aside. In same skillet, brown chicken tenderloins. Add French's Fajita Seasonings and water.

Blend well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes.

Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives and tomato cut into wedges. To serve: Portion chicken mixture onto warm tortillas and garnish with Durkee Salsa Party Dips and Durkee Guacamole Party Dips and fresh, chopped cilantro.

1 tb Vegetable oil
1 Sliced onion
3 Peppers, cut into strips (red, yellow and green)
1 lb Chicken tenderloins
French's Fajita Seasonings
3/4 c Water
1 cn Lindsay Sliced Ripe Olives
1 lg Tomato cut into wedges
Durkee Salsa Party Dips
Durkee Guacamole Party Dips
Fresh chopped cilantro