Main Dishes:

Claudia's Hot Chicken Fajitas

Comment on this recipe

"Great for reheating for lunches the next day."

Ingredients

4 chicken breasts, cut into strips
MARINADE:
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
Tortilla shells
Shredded Cheddar cheese
Sour cream

Instructions

Mix salsa, taco seasoning, soy sauce and jalapeno for marinade. Add chicken strips and stir. Refrigerate overnight. 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.

Claudia Brewer
Moline