Baked Chicken Fajitas

Baked Chicken Fajitas

You can find the original recipe here. 

 

The players... (The original recipe is on the bottom) 2 boneless, skinless chicken breasts, diced tomatoes (I am trying to say away from canned stuff so I used a couple of tomatoes that I peeled and cut up), 1 (4 oz) can diced green chilies, 1 medium onion, 1 bell and 1 red pepper (original recipe calls for just the bell pepper but I had a red pepper that needed to be used), vegetable oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Mix peppers and onion together... I love the colors.

Add onion and peppers to the pan

Add diced tomatoes

And green chilies

In a separate bowl, add the oil and all the dry ingredients together.

Mix well

Slice chicken

Add chicken to pan

Cover chicken with oil/spices mix

Mix together

I used a glove to keep all the spices and juices off my hands but you can use a spoon as well.

Everything will be nicely coated

All covered and ready

Bake 400 degrees for 20-25 minutes. All done! and looks oh so good!

 NOTE: This recipe is enough for a dinner for 2, leftovers for another meal, and two quart size freezer bags. (Good for a rainy day.)

Baked Chicken Fajitas Recipe:

(Recipe from Eatin' on the Cheap)

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Pioneer Woman's Homemade Flour Tortillas

Do you have a cooking/baking bucket list? One of the things on my cooking bucket list was to make homemade tortillas.

You can find the original recipe online on Pioneer Womans blog. Feel free to check out her blog post because her pictures are way better than mine.

Homemade Flour Tortillas



The Players ... All Purpose flour, baking powder, salt, crisco, and warm water

 

Ingredients
2-1/2 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1/2 cup Lard Or Vegetable Shortening
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water

 

Mix dry ingredients

 

Add Crisco

 

mix together

 

and cut some more

 

until it finally looks like this!

 

Add the warm water, mix, and form into a ball

 

Cover and let it sit

 

 

Form into ping pong size balls

 

Roll out dough to desired thickness

 

 

Place in skillet or griddle on medium - med/high heat around 20-30 seconds on each side

Till you get a nice light brown. This is my first homemade flour tortilla... I got the hang of it the more I made so the later ones turned out way better.

 

And I had enough dough for another meal.

 

 

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour. 

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you're ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Ranch Chicken

Ranch Chicken
6 Chicken - Boneless Skinless Breast
1 can Cream of Chicken Soup
1 envelope Ranch Dressing Mix
1/2 Cup Water
1/2 cup Sour Cream
2 tbsp Ranch Dressing
2 tbsp Flour (all-purpose)
2 bags Flour Tortillas, large

Spray crock pot with non-stick cooking spray. Place chicken breasts in crock pot. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours or high 4 hours. Remove chicken from crock pot and shred (if using in tortillas) or cut into serving size pieces. Stir in sour cream, ranch dressing, and flour; replace chicken. Cover and cook on high 20 minutes.

Serve over rice, pasta, or in tortilla wraps. 

Our favorite way to eat this is with tortillas. The kids often request this when they are having sleepovers because their friends love it, too.

-Debbie

Spanish Chicken

Spanish Chicken

3-4 boneless skinless chicken breast
1 pkg corn tortillas, 10-12 pkg
2 cans cream of chicken soup
1 stick butter
1 lg onion, chopped
1 can Rotel tomatoes
2 cups grated cheese

Boil Chicken and cut into small pieces. Put chicken in layers in bottom of casserole. Tear tortillas in pieces and put on top of chicken. Melt butter in saucepan and saute onions. Add soup and Rotel tomatoes to butter and onions. Pour over chicken and tortillas. Top with cheese. Bake 30 minutes at 350*.

From Dee Nelson, Pumpkin Center Baptist Church, LA

Chicken Cheese Enchiladas

Chicken Cheese Enchiladas

3 boneless skinless chicken breast
1/2 butter
1/2 cup all purpose flour
1 cup sour cream
1 bag flour tortillas
2 cups Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

Boil chicken breast. Save 3 cups of broth for later use. Cut chicken up into small pieces.

Heat oven to 350*.

Melt butter. Stir in flour to make a smooth paste. Add broth slowly to make a sauce. Add sour cream.

Mix chicken and cheese. Save some of the cheese for sprinkling on top.

Roll chicken and cheese in tortillas. Place in 11x14 greased cooking pan. Pour sauce over the top and sprinkle with cheese. Bake until bubbly, about 20 minutes.

Can be made and frozen for another day!

From Mary Hatcher