Chicken Fajitas
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Chicken Fajitas
YIELD Makes 4 servings
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INGREDIENTS
| 1 | tablespoon vegetable oil |
| 1 | large green bell pepper, thinly sliced |
| 1 | large red bell pepper, thinly sliced |
| 1 | large onion, thinly sliced |
| 1 | clove garlic, minced |
| 4 | boneless skinless chicken breast halves (about 1 pound), cut into 1/2-inch strips |
| 1/2 | teaspoon dried oregano |
| 2 | tablespoons dry white wine or water |
| Salt and black pepper | |
| 8 | (8-inch) flour tortillas |
| Prepared guacamole | |
PREPARATION:
- Heat oil in large skillet over medium-high heat. Add bell peppers, onion and garlic. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon; set aside.
- Add chicken and oregano to skillet. Cook 4 minutes or until chicken is no longer pink in center, stirring occasionally.
- Return vegetables to skillet. Add wine. Season with salt and black pepper to taste; cover. Continue cooking 2 minutes or until thoroughly heated.
- Meanwhile, stack tortillas and wrap in foil. Heat tortillas in 350°F oven 10 minutes or until warm. Fill tortillas with chicken mixture; serve with guacamole.
This recipe appears in:
Mexican
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