Posts Tagged 'tortillas'

Tequila Chicken Fajitas

Tequila Chicken Fajitas 0708

Tequila Chicken Fajitas

Celebrate Cinco de Mayo – or any night – with these flavorful chicken fajitas hot off the grill.

Chicken fajitas are always a crowd pleaser, inexpensive, and easy to prepare. In about 30 minutes, you can have a delicious south of the border inspired meal on the table.

The secret trick for flavorful and moist chicken is to marinate it overnight. The lemon juice, tequila, onion, garlic, and spices not only flavor the chicken but also make it more tender. I suggest marinating the chicken in a re-sealable plastic bag so you don’t have a to dirty a dish. And, if feeding your family, don’t be concerned about the tequila in this recipe. When you put it on the grill, all the alcohol burns off.

This whole meal can be prepared on the grill if you like. Instead of sautéing the peppers and onions, grill them instead.  Even the tortillas can be warmed on the grill. Wrap them in aluminum foil and warm on the grill over direct heat for 2 or 3 minutes.

To serve, arrange the chicken and vegetables on a platter. Be sure to set out an assortment of south of the border toppings: guacamole, pico de gallo, tomatillo salsa, shredded Monterey Jack cheese, sour cream, fresh cilantro, lime wedges, to name a few. Your guests will enjoy assembling their own fajitas by putting their favorite ingredients in the tortillas.

Tequila Chicken Fajitas

For the chicken:
1 cup freshly squeezed lemon juice
2 tablespoons tequila
1 tablespoon hot sauce
3 tablespoons olive oil
1/2 cup diced yellow onion (1 small onion)
3 cloves garlic, minced
1 tablespoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Vegetable oil, for the grates
Kosher salt and freshly ground black pepper

For the fajitas:
1 tablespoon olive oil
1/2 cup thinly sliced red onion (1 small onion)
1/2 cup thinly sliced red bell pepper (1 small pepper)
1/2 cup thinly sliced yellow bell pepper (1 small pepper)
8  flour tortillas, warmed
1 cup guacamole (optional garnish)
1 cup pico de gallo (optional garnish)
1 cup shredded Monterey Jack cheese (optional garnish)

To make the chicken: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, stir together the lemon juice, tequila, hot sauce, olive oil, onion, garlic, and cayenne pepper. Place the chicken breasts in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the chicken from the marinade and shake off the excess. Discard the marinade. Season with salt and pepper to taste.

Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill. Let rest for 5 minutes before slicing.

To make the fajitas: In a large skillet over medium-high heat, warm 1 tablespoon of the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Add the onion, red bell pepper, and yellow bell pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

To serve, thinly slice the chicken across the grain. Arrange the chicken and vegetables on a platter. Serve with warmed tortillas and your favorite toppings. Encourage diners to make their own fajitas by putting the ingredients in the tortillas.

Serves 4.

Cooking Tips:

It is best to marinate the chicken over night. If short on time, marinate for at least 2 hours.

This recipe can easily be made indoors on a grill pan.


Recipe from Simply Grilling by Jennifer Chandler.

Photo by the talented Justin Fox Burks.

Chicken Enchiladas with Salsa Verde

You can have a fiesta any night for dinner with this simple and fast recipe.

Cooking “South of the Border” dishes at home is easy thanks to all the wonderful Mexican foods that are now available at the supermarket.

This family-friendly enchilada dish gets its flavor from the distinctive salsa verde. Salsa verde is a tangy green salsa made from tomatillos instead of tomatoes. It is possible to make your own, but it’s more convenient, and equally as tasty, to use the jarred variety.

Using short-cut ingredients like jarred salsas, shredded cheeses, and rotisserie chickens can take the stress out of cooking, without compromising flavor.

These enchiladas can be assembled up to one day in advance and refrigerated, making them perfect for both everyday dinners and for entertaining.

Chicken Enchiladas with Salsa Verde
From Simply Suppers by Jennifer Chandler

3 cups shredded cooked chicken
1 cup sour cream
2 jars (16-ounce) salsa verde, divided
Kosher salt and freshly ground black pepper
12 small (4-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt and pepper to taste. Set aside.

Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9- x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese, and roll the tortilla to enclose the filling. Place the enchilada seam side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top, about 30 minutes. Serve hot.

Serves 6.

Cooking Tip: In order to make the tortillas pliable enough to roll, you need to warm them. Warm corn tortillas on an ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4 to 6 tortillas between two damp paper towels and microwaving for 30 seconds.

Jennifer Chandler

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