Chicken Fajitas

Chicken Fajitas

Time for chicken fajitas! We had this for dinner a few nights ago, and it was so good. And it was crazy simple to make. You basically sear the meat on a skillet, then sear the veggies. Serve with warm tortillas, and you’ve got yourself a tasty meal.

I made the marinade a few hours before dinner, and let the chicken steep in the wonderful spice mixture. When I make this again (and I will), I’ll probably marinate it even longer. Chicken breasts or thighs can be used. I prefer thigh meat because it’s more flavorful and doesn’t dry out as much.

Chicken Fajitas

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Prep time: 10 minutes
Yield: 6-8 servings


  • 2 pounds skinless, boneless chicken thighs
  • Salt
  • 2 tablespoons canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
  • 2 bell peppers of various colors, sliced into 1/4-inch strips


  • 3 tablespoons lime juice
  • 4 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1  teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro


  • Sour cream
  • Salsa
  • Sliced avocado
  • Flour tortillas
  • Shredded cheese


Mix all the marinade ingredients together in a glass or plastic container. Add the chicken. Mix well, cover, and let marinate for up to 8 hours in the fridge.

Heat a large cast iron skillet on high heat. Add a tablespoon of oil to the pan. Remove chicken from marinade and salt on both sides. As soon as the oil begins to smoke, lay the chicken pieces flat on the pan in one layer. You may have to sear the chicken in a few batches. Let the chicken cook for 3-4 minutes, until you have a good sear. Once seared on one side, flip chicken and cook for another 3-4 minutes. Cook until the internal temperature of the chicken reaches 160 degrees.

Remove the chicken from the pan, stack, and cover with aluminum foil to rest.

Add another tablespoon to the pan. As soon as the oil is hot, add the onions and peppers to the pan. Use a spatula to scrape up any browned bits of chicken, and stir to coat the onions and peppers in the oil and browned bits. Spread vegetables in an even layer on the pan. Let them cook undisturbed for about 2 minutes, allowing them to sear. Stir, and let cook for another 2 minutes.

Slice the chicken, and serve immediately with cooked onions and peppers, sour cream, salsa, avocado, warm tortillas, and shredded cheese.


Chicken Enchiladas Verdes

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After living in South Central Los Angeles for about 15 years, I am passionate about good Mexican food. But now that we’re living in Hawaii, I no longer have immediate access to authentic Mexican fare. So what do I do? I need to figure out how to make it myself.

So let’s talk enchiladas today. You can have enchiladas with red or green sauce, typically found in cans in the Mexican/Latin food aisle of the grocery store. Personally, I am a fan of the green “verde” sauce made of tomatillos.

The filling of these enchiladas is made of shredded rotisserie chicken, sour cream, and lots of cheese.

Have these enchiladas with some Mexican rice, beans, and shredded cabbage, and you’ve got yourself an amazing meal. My family collectively decided these were delicious, and need to get made regularly.

Do you have any good Mexican recipes? Please share them in the comments!

Chicken Enchiladas Verdes

Print this recipe
Prep time: 10 minutes
Yield: 6-8 servings


  • 1/2 rotisserie chicken, shredded (about 2 cups)
  • 1 16-ounce container sour cream
  • 3 cups shredded Mexican cheese
  • Corn tortillas, about 15
  • 14-ounce can green chile enchilada sauce (I like the Old El Paso brand)
  • 1 tablespoon milk
  • Garlic salt
  • Oil


Preheat oven to 350 degrees.

Make filling by putting shredded chicken, about 1 cup sour cream, 2 cups shredded cheese, and 1 tablespoon garlic salt into a large bowl. Mix together, and set aside.

In a pan, heat oil over medium high heat. Very lightly heat the tortillas for 3-5 seconds on each side. Put tortillas on a plate, and set aside.

Pour half the can of enchilada sauce in a medium bowl. One at a time, dip a tortilla in the enchilada sauce so that both sides are lightly coated. Place the tortilla on a 9×13-inch casserole dish. Fill the tortilla with about spoonful of chicken filling. Roll up the tortilla, and place in the casserole dish. Repeat with all the tortillas and filling. Pour all remaining sauce from the bowl and can over the wrapped tortillas. Sprinkle 1 cup of shredded cheese in an even layer over the enchiladas.

Bake in the oven for about 20 minutes until cheese is melted. Increase oven temperature to 400 degrees, and bake for 5-10 more minutes until cheese is bubbly and slightly browned.

While enchiladas are baking, make sour cream sauce. In a small bowl, mix about 4 ounces of sour cream, 1 tablespoon milk, and 1 teaspoon garlic salt.

When enchiladas are finished baking, remove from oven. Drizzle the sour cream sauce over enchiladas. Serve immediately.