I 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!
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!
- 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
- 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
- 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.
- Serve over large lettuce leaves and garnish with your favorite salsa and guacamole. Enjoy!