Smothered Chicken Fajitas Recipes

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.

Steps:

• Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
• While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
• Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
• Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
• Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
• To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
• Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

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.