Fajita Recipe Using Rotisserie Chicken

Serve on soft shelled tacos with sour cream salsa and cheese.

Fajita recipe using rotisserie chicken. Refrigerate for 1 4 hours. Top with your favorite garnishes. We use sour cream pico de gallo and guacamole.

Add remaining 1 2 cup chicken broth or water and 1 4 cup tones taco season. Simply combine a mixture of chili powder cumin paprika cayenne pepper garlic powder salt and black pepper and voila you re ready to make fajitas. Add garlic cumin and chili powder and cook 1 minute or until vegetables are crisp tender.

Heat 1 tablespoon of the oil in large skillet on medium high heat. In a large cast iron or other heavy skillet saute peppers and onions in remaining oil until crisp tender. Heat 1 tablespoon oil in a large skillet over medium high heat.

In a large bowl combine 2 tablespoons oil lemon juice and seasonings. If you want a low car version use romaine lettuce leaves instead of tortillas. Cook and stir 3 minutes or until lightly browned.

Shredded or crumbled cheese salsa guacamole lime wedges and sour cream. Warm up the tortillas in the microwave and fill with the peppers and sliced chicken. Add onion bell pepper and salt and cook 3 minutes.

When the vegetables are almost tender stir in the cooked rotisserie chicken and stir well. Saute the onions and. Add the broth and heat through until everything is hot and sizzling.