Chicken fajitas from lhj

Yield: 4 Servings

Measure Ingredient
1 tablespoon Chili powder
2 teaspoons Vegetable oil
1 pounds Boneless skinless chicken breasts
4 \N Corn tortillas; 6 or 7 inches, heated
2 cups Shredded iceberg lettuce
1 \N Tomato; diced
4 tablespoons Prepared salsa
½ cup Avocado dip or prepared guacamole
¼ cup Sour cream
\N 4 minutes per side.

1. Heat grill pan or broiler. Combine chili powder and oil in small bowl.

Rub evenly over chicken breasts. Grill or broil 4 inches from heat source, 2. Slice chicken crosswise into strips. Divide evenly among warm tortillas and top with lettuce, tomato, salsa, avocado dip and sour cream.

Total prep time: 15 minutes Degree of difficulty: Easy (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Tuesday, December 30, 1997 5:51 AM Boneless chicken breasts couldn’t be more versatile. They’re one of the easiest solutions to the what’s-for-dinner dilemma. Add tortillas and all the trimmings, and you’ve got a fiesta in fifteen minutes.

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998

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