Fajitas are one of the few dishes that you can hear approaching your table when you're out at a restaurant, and let's be honest we all know how excited we get when your food (or what you think is your food) starts to come toward your table at a restaurant. Well since restaurant visits shouldn't be an everyday thing and aren't for most why not make your own at home? Now, this recipe will not sizzle and pop as loudly as the restaurant version but it tastes amazing and does make a little noise when you pull it from the oven. It is also really easy and requires only one pan so minimal dishes afterward. If you are vegetarian this recipe is also easily adaptable, you can use a meat substitute or my preference is to just add more veggies. If taking the veggie route my suggestion is to add 2-3 more bell peppers and use a whole onion. I hope you enjoy this recipe as much as I did!
What You Need:
- 1 lb Boneless Skinless Chicken Breast
- 3 Medium Bell Peppers, Sliced
- 1 Jalapeno, Sliced
- 1/2 Medium Onion, Chopped
- 1 Long Sweet Pepper, Chopped
- 2 Tbsp Olive Oil
- 1 Packet Fajita Seasoning (or make your own)
- 1 Tsp each, Salt, Pepper, & Garlic Powder
- 1 Pack Flour Tortillas
1. Preheat oven to 400 degrees F
2. Cut chicken breasts into thin strips or cubes
3. Place chicken and vegetables in a 13"x9" glass baking dish
4. Add olive oil, salt, pepper, garlic powder, and contents of the fajita seasoning packet
5. Using your hands or a spoon mix well and create an even layer across the bottom of the pan
6. Place in oven and cook for 25-35 mins or until chicken is cooked through
7. Remove from the oven and scoop into warm tortillas. Serve with your choice of sides (or solo)
*Tip: During the last 5-7 mins of cooking, wrap your tortillas in foil & place in the oven to warm them up.
Nothing warms me up more on a cold winter night than soup or in this case a tortilla bake that reminds me of soup. This Cheesy Chicken Tortilla Bake is very quick to prep and the oven time allows you a chance to get a couple of things done around the house. It is perfect for entertaining and also stands up well to reheating, it can be served alone or with a side. Start to finish this recipe takes about an hour.
You Will Need
1-1.5 lbs chicken, cubed (I like more chicken in mine so I use 1.5lbs)
2 tbsp olive oil
1 tbsp mexican seasoning blend (I use Mrs. Dash Fiesta Lime)
1 tbsp garlic powder
salt and pepper, to taste
1 tsp cayenne pepper (optional)
2 (10.75 oz) cans Cream of Chicken soup
1 (10 oz) can diced tomatoes and chiles
1 (4 oz) package original tortilla strips (you can usually find these in the salad dressing/toppings aisle of your grocery store. You want the small ones, not the ones from the chip aisle)
1 cup mexican blend shredded cheese
Having a crock pot is a necessity if you want to savor home cooked meals but do not always have the time to stand at the stove for hours cooking. There are many times when I'm not sure what I would do if I didn't have my trusty crock pot working all day to have a delicious meal ready for me when I get home from work. This recipe is pretty easy and very tasty. Here goes....
Mix the chicken broth, Teriyaki & soy sauces, brown sugar, and garlic together in a bowl. Set aside.
Place the chicken across the bottom of the crock pot in an even layer. Add the mushrooms on top of the chicken layer. Sprinkle the garlic powder and salt over the chicken and mushrooms.
Pour the sauce over the chicken and mushrooms.
Place the lid on your crock pot and cook on low for 5-7 hours or on high for 2.5-3.5 hours.
Serve over rice and enjoy!