Chicken Fajitas - Cuisine at Home

By á-46

Ingredients

• BROWN:
• 11 ⁄2 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
• 2 Tbsp. olive oil
• ADD:
• 1 large white onion, chopped
• 2 Tbsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1 ⁄2 tsp. ground coriander
• 1 ⁄2 tsp. kosher salt
• 1 ⁄2 tsp. cayenne pepper
• STIR IN:
• 1 can diced tomatoes in juice (14.5 oz.)
• 1 Tbsp. fresh lime juice
• Salt to taste
• SERVE:
• 12 fajita-size flour tortillas, warmed (6-inch)
• Purchased guacamole
• Sour cream

Preparation

Step 1

Brown chicken in oil in a sauté pan over medium-high heat, 2–3 minutes per side. Remove chicken to a plate.


Add onion, garlic, oregano, chili powder, cumin, coriander, salt, and cayenne to the pan; cook 2–3 minutes.


Stir in tomatoes, scraping up browned bits from chicken; bring mixture to a boil. Transfer tomato mixture to a 4–6-qt. slow cooker.


Add reserved chicken and drippings. Cover slow cooker and cook 3–4 hours on high setting, or 6–7 hours on low setting. Remove chicken to a plate; let rest 5 minutes. Shred chicken into strips.



Purée tomato mixture in slow cooker with a handheld blender; stir in lime juice and season with salt. Reserve 1 cup sauce, then toss chicken with remaining sauce.



Serve chicken in tortillas with Pepper Salad, guacamole, sour cream, and reserved sauce.

Per serving: 279 cal