| Someone asked me to post how I make chicken fajitas... I don't make the sauce from scratch, but here's how I do it, if interested...
I doubled the whole shebang--so I had a soup pot so full that I couldn't stir it! LOL! I had to transfer some into another pot.
We try to go heavy on the veggies, so you can adjust ingredients to your liking.
This, when doubled, made (I think) 6-7 meals for hubby and me.
Freezes beautifully.
CHICKEN FAJITAS
1 lb chicken boneless breast, cut up
4 Red Peppers, sliced
2 Green Peppers, sliced
(You can use any color you like)
2 Onions, sliced
1/4 cup of this sauce--find it in ethnic foods--bright aqua label. Whole title:
"World Harbors,
Guadalupe Mountain,
Mexican Style Fajita Sauce and Marinade."
Brown the chicken in a small amount of oil.
Add the peppers and onions and about 1/4 cup of the sauce.
(Warning: Don't go nuts on the sauce or it'll be too sweet. And, yes, it won't look like there's enough sauce--but the cooking veggies will add lots of extra juice to the sauce.)
Let everything cook till veggies are crisp-tender or how you like 'em.
Spoon into fajita shells or enjoy over rice.
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