Spicy chicken fajitas

Yield: 4 Servings

Measure Ingredient
8 smalls Flour tortillas; about, 6 1/2 iches
1 tablespoon Olive oil or vegetale oil
1 \N Green pepper; cut into strips
1 \N Yellow pepper; cut into strips
1 medium Red onion;, cut into thin wedges
2 \N Cloves garlic;, thinly sliced
¾ pounds Cooked chicken;, coarsely shredded
2 tablespoons Fresh chopped oregano OR 2 teaspoons dried
1 teaspoon Ground cumin
¼ cup Lemon juice

Preheat oven to 400. Wrap tortillas in foil; place on oven rack 15 minutes until warmed through. Meanwhile, heat oil in large skillet over medium-high heat. Add peppers, onion and garlic; cook stirring occasionally, 8 minutes until crisp-tender. Add chicken, oregano, cumin and lemon juice. Reduce heat to low; cover and cook 4 minutes until warmed through. Remove tortillas from oven. To serve; roll ¼ chicken into 2 warm tortillas along with guacamole, sour cream and cilantro leaves. Repeat with remaining tortillas and chicken mixture. Garnish with cherry tomatoes, if desired.

Typed by "Essie" Ethel R. Snyder <essie49@...> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@... (Ethel R Snyder) on Oct 19, 1997

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