Claudia's Hot Chicken Fajitas
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"Great for reheating for lunches the next day."
4 chicken breasts, cut into strips
1 cup chunky or regular salsa (any brand)
1 envelope taco seasoning
1 tablespoon soy sauce
1 fresh jalapeno, sliced thin
1 medium-size onion, sliced lengthwise
1 medium-size green pepper, sliced, optional
Shredded Cheddar cheese
Mix salsa, taco seasoning, soy sauce and jalapeno for marinade. Add chicken strips and stir. Refrigerate
Fry chicken mixture in a large non-stick frying pan sprayed with non-stick spray. Cook until chicken is
almost done. Don't overcook.
Add onion and green pepper, if desired. Cook until onion and green pepper are "tender crisp."
Serve wrapped in a warm flour tortilla shell topped with shredded Cheddar cheese and sour cream.