knife & fork fajitas

How To Make knife & fork fajitas

• Step 1
  Place chicken in plastic food storage bag; set aside in refrigerator.
• 
  Step 2
  In a small bowl, mix together next 7 ingredients (salt & spices.)
• 
  Step 3
  Pour spices into bag with chicken; massage spices into chicken; seal bag; let rest in refrigerator for 2 hours or up to overnight. (NOTE: You may cook chicken immediately, but it may not be as well-seasoned and tender/juicy.)
• 
  Step 4
  Preheat oven to 350ºF; preheat a large cast iron or stainless skillet over medium/medium-high heat.
• 
  Step 5
  Add 1 tablespoon oil to hot skillet; add chicken breasts, discarding any juices in bag.
• 
  Step 6
  Brown each side for approximately 3 minutes, adjusting heat as necessary (chicken will not be thoroughly cooked; it will finish cooking in oven.)
• 
  Step 7
  Cover skillet, place in oven; bake at 350ºF for approximately 30 to 40 minutes, depending on thickness of chicken, until temperature in thickest part of breasts reaches 165ºF.
• 
  Step 8
  Remove from oven; drain and reserve juices.
• 
  Step 9
  Shred chicken into moderate pieces, place in a bowl; cover and refrigerate if not finishing immediately.
• 
  Step 10
  Into the same skillet, pour remaining 1/2 tablespoon oil; heat over medium/medium-high heat; add sliced onions and fresh sliced sweet bell peppers (if using frozen, sauté onions for approximately 4 to 5 minutes, until beginning to brown, but still fairly crisp, before adding thawed and drained peppers;) sauté until beginning to brown but still fairly crisp.
• 
  Step 11
  Add taco seasoning mix and 3/4 to 1 cup reserved chicken broth; mix well and simmer over medium/medium-low heat for 2 to 3 minutes.
• 
  Step 12
  Add shredded chicken, mix well, test for seasoning and add to taste; cover and reduce heat to lowest setting.
• 
  Step 13
  For each individual fajita: In nonstick skillet, over medium heat, warm and lightly crisp tortilla for approximately 1 minute; turn tortilla over in skillet, reduce heat to very low.
• 
  Step 14
  Scatter 1/3 cup cheddar cheese over tortilla.
• 
  Step 15
  Spoon approximately 3/4 cup of chicken mixture over 1/2 of tortilla; fold the half without chicken over the chicken mixture.
• 
  Step 16
  Slide folded fajita onto serving plate; top with lettuce, salsa and sour cream. Serve with taco sauce, sliced green onions or chives on the side, if desired.
• 
  Step 17
  Cover and refrigerate leftovers.
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