Mike's Easiest Fajitas Ever!
- 2 lb Pre-sliced Thin Chicken Strips
- 4 Bell Peppers thin sliced - your choice - green and yellow bells pictured
- 1 1/2 large White Onions sliced
- 1 6 oz McCormick Fajita Skillet Sauce liquid version - see photo
- 3 tbsp Olive Oil
- 1 packages Flour Tortillas
- This is all you'll need!
- Clean chicken strips and cut into smaller strips if needed.
- Keep raw chicken away from any other kitchen item.
- Food or utensils.
- Dab chicken dry and place your strips in a Ziplock bag.
- Add your 6 oz packet of McCormick Fajita Skillet Seasoning and 2 tablespoons olive oil.
- Massage well and refrigerate marinate for an hour.
- Chop onions and bell peppers.
- Fry your chicken for 6 - 7 minutes until there is no pink in your meat.
- Add your onions and bell peppers to your fully cooked chicken with 1/2 cup water or chicken broth.
- Mix and cover with a tight fitting lid to steam both your meat and veggies.
- Once your veggies are just slightly translucent, remove the lid and allow the fluids to burn off.
- This part of the process should take 5 - 7 minutes.
- You'll want a slight crisp to your veggies so don't over cook them!
- ;0)
- Serve with any condiments and additions you'd like.
- Fresh Cilantro, shredded Mexican cheeses, sour cream mixed with fresh chives, jalapenos, pico de gallo, salsa fresco, green or red salsa and guacamole are all excellent options!
- Enjoy!
chicken strips, white onions, version, olive oil, flour tortillas
Taken from cookpad.com/us/recipes/349856-mikes-easiest-fajitas-ever (may not work)