Chicken Fajitas

Chicken Fajitas copyI love the flavors in Mexican dishes! Don’t you? Classic Mexican night dinners taste amazing, but are usually loaded with grains, gluten, dairy and fried items which leave us overly full, bloated and subject to major weight gain (been there, done that, bleh).

But don’t give up on your favorite Mexican flavors – that would be all too sad!

Instead by making a few modifications we can still enjoy all the classics like Tacos, Enchiladas and even Taco Supreme Pizza. Yum, much happier now 🙂

This recipe for Chicken Fajitas is great for weeknight dinners. I’ve written the recipe to use a slow cooker for the chicken breast, this leaves it very tender and oh-so-shred-able! Leftovers are delicious added to an omelet. Enjoy!

Chicken Fajitas
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 6

  • 2 boneless, skinless chicken breasts
  • Dash of salt & pepper
  • Dash of fajita seasoning
  • 2 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 3 bell peppers, thinly sliced
  • 2 cloves garlic, minced
  • 8 oz canned, chopped green chiles
  • 1 teaspoon cumin
  • 1 teaspoon fajita seasoning
  • 16 oz jar green enchilada sauce
  • Chopped fresh cilantro
  • 1 head romaine lettuce, or other large lettuce leaves
INSTRUCTIONS

  1. Rinse the chicken breasts and pat dry. Season with salt, pepper and fajita seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium
  2. Place a large skillet over medium high heat. Add the olive oil, onion, bell peppers, and garlic. Sauté until tender. Add the chiles, cumin and fajita seasoning and chicken. Mix in enchilada sauce to taste. After a minute, remove from heat.
  3. Serve over large lettuce leaves and garnish with your favorite salsa and guacamole. Enjoy!
NUTRITION

Calories: 201     Fat: 7 g     Carbohydrates: 11 g     Sodium: 1025 mg     Fiber: 1 g     Protein: 22 g    

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