Smothered Chicken Fajitas Recipes

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

GRILLED CHICKEN FAJITAS

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.

SMOTHERED CHICKEN FAJITAS

Steps:

• Slice up all of bell peppers, mushrooms and onions, clean seeds out of habanero pepper and dice up. Set aside.
• Dice up chicken breast into bite size pieces.
• In a large skillet add chicken pieces and cover with enough water and bring to a boil. Cook until tender, 30 minutes.
• Drain any water from skillet.
• Add chicken pieces back to skillet and add all the bell peppers, onion, habanero chili pepper and mushrooms.
• Add salt and pepper to taste.
• Cover and steam chicken and veggies 5 minutes.
• Drain again if any water is in skillet.
• Add back to skillet and add the monterey jack cheese.
• Stir all together until melted.
• Place 2-3 Tablespoons of mixture onto 1 floured tortilla and roll up. Repeat until mixture is all used up.
• Serve and enjoy!
• Note: you can fry the floured tortilla with mixture after rolled up with alittle olive oil until lightly brown on both sides for a crispy crunch.

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

FROM SCRATCH CHICKEN FAJITAS

Steps:

• Boil the chicken in a large deep pan, with prefered seasoning, when chicken is done boiling then dump the water.
• Let cool, then shread the chicken.
• Drain the vegetables that you prefer.
• Take items one two and three into a large mixing bowl then mix up the ingredients into a ball of dough. then wrap the dough in some plastic for about 10 minutes untill the dough rises.
• Take medium frying pan, warm up 2 cups of oil after 10 minutes, take small sections of dough place on counter with some loose flour (this makes it easier to roll the dough).
• Roll it into a round tortilla. After there round than you fill them. With a palm full of chicken put a little bit of cheese put a little of corn or peas - whatever you prefer.
• After you fill them, then you get one side and meet it to the other side, get a fork and pinch the ends together. Then put them in the heated pan and then. Cook both sides untill they're golden brown.