Chicken Fajitas 2

4 Servings
Chicken
Mexican
Fry Spicy Main Dish Chicken Mexican

1 tablespoon Cornur
2 teaspoons li powder
1 teaspoon t
1 teaspoon rika
1 teaspoon ar
3/4 teaspoon Chicken illon crushed
1/2 teaspoon on Powder
1/4 teaspoon lic powder
1/4 teaspoon enne
1/4 teaspoon in
4 cken breast Sliced into finger size pieces
2 large ato sliced
1 Jar Salsa
1 Jar Soured am cubed
1 can (16 oz) Refried ns
1 ea tuce
1 package tilla
1 large on sliced
1 tablespoon Oil

Measure out and mix all of the spices together. 2 tablespoons are roughly equivalent of a shop bought packet of fajita seasoning. This mix makes several servings so you can store in an airtight jar for future use. I usually rub in 1 1/2 tablespoons into the chicken and 1/2 tablespoon into the onion slices (best way I've found to do this is put onion slices and mix into a tupperware tub and shake it). Fry the chicken over a medium heat using 1 tablespoon of oil (I prefer groundnut oil). Fry the onion in a seperate pan. Serve with salsa, soured cream, refried beans, sliced tomatoes, lettuce and wrap in a flour tortilla. I like to serve each item in its own bowl, the onion and chicken bowls warmed in the oven before serving.


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