18. February 2010 by [JP].

Ok, pretty much have it perfected at this point.
So here we go.

First, you need the chicken. If you’re in a rush, get a roasted or rotisserie whole chicken from the grocery store. De-bone it and either shred it or cut it up into small chunks. Discard the skin and bones.
If you have the time, then instead get about a pound and a half of boneless chicken tenderloin, season them with spices, boil them till fully cooked, then drain all but about 1/4 cup of the remaining stock. Then shred the cooked chicken and let it sit in the stock until you’re ready to cook the filling.

You need:
2 15 oz cans of green chili enchilada sauce
1 small can of green chilis
1 small to medium can of green chili strips
1 onion, diced.
1 16oz tub of sour cream
Shredded or cubed chicken
1/4 cup of chicken stock (or water with a chicken cube)
2 tbsp of butter or oil
1 doz medium sized (6 inch diameter) corn tortillas, as fresh as you can get.
About 6 cups of shredded cheese. I use a mix of sharp chedder and queso blanco, but you can use any cheese you want. The mexican or fiesta blend of shredded cheese at the store works well.

In a saucepan or skillet over high heat, melt the butter or pour the oil in. Put the onion in, and fry until the onion is translucent and starting to brown, stirring frequently. Then add the chopped green chili, and continue to stir. Pour in the chicken stock and one can of enchilada sauce, and bring to a bubbling boil. Add the chicken and stir and reduce heat to medium, and let simmer for 10 minutes, stirring to keep the bottom from burning.
If you’re using a skillet, then transfer the chicken mixture to a bowl. If you’re using the saucepan, then just keep it warm.

In a skillet, mix remaining green chili sauce, strips of green chili, and sour cream over medium high heat. Stir until blended, and remove from heat.

Dip a tortilla into the sauce, coating both sides. Put on a oven-safe plate, put a small amount of cheese down the center, add 2 spoonfuls of the chicken filling, then roll. Continue with all tortillas, then pour remainder of sauce on top, top with cheese, and bake, uncovered for 10 minutes.

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16. January 2010 by [JP].

Made this the other night, and it turned out pretty well, so I figured i’d post the recipe up.

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6. June 2008 by [JP].

Best fajitas EVAR!

Ok, heres my awesome recipe for fajitas, because i’m so good, i had to share.

Done correctly, its not that spicy, so dont worry about the chilies you’re putting it… However, you have to be really careful on the prep work.

Ya needs:

-Family sized portion of pre-cooked meat, either beef, chicken (or even beef flavored tofu for you weirdos out there)

You can choose to get the pre-seasoned “fajita” style, or the non seasoned strips and season them yourself.

Personally, i buy Tyson’s, and i get the fajita seasoned chicken, or the non seasoned steak.

-Packet of fajita seasoning (if you didnt get preseasoned meat)

-One Vidalia (yellow sweet) onion, about medium sized.

-One large Poblano pepper (if in season)

-One large jalapeno

- Two bellpeppers, I like to use a yellow and an orange, however, you could use a yellow, orange and red, and just use half of each. NO GREEN!

-A tad of the cooking oil or spray

-Two seperate frying pans or wok’s.

Prep:

Cut the veggies into large chunks. For the onion, cut the top and bottom off, then completely peel the first layer (yellowish or greenish) off, then make 4 large cuts top to bottom, so you end up with the center as a cube about a inch or inch and a half on each side. Discard the center cube, and peel apart the rest so you have large thin chunks.  On the jalapeno and poblano, cut off the stem, and the tip. Make a cut on one side from top to bottom and open it so you can get to the inside and lay it flat. Using a sharp knife remove the center section completely, the white part with the seeds. Get as much white as possible off so that just the green outer layer exists. Wash whats left under cold water to get rid of all the seeds. Then you can cut it into long strips about an inch or two long, and a quarter inch wide.  For the bell peppers, its a similar process. Cut the top off, then use your knife and sever the center section and discard. Wash the inside under cold water to remove all seeds. I usually cut the remaining part in half and then into strips the same size as the chilies.

Heat one frying pan and add oil. When its hot and the oil starts to splatter and sizzle, drop in the onions first, and stir them, as they get browned and softer. Add the jalapeno and poblano now, and stir it around with the onion. The sweet onions will absorb the spice from the other peppers making everything more mild. Add the other peppers next, and stir fry everything over high heat for a few minutes, then lower the heat, cover, and set aside.

Heat the second frying pan with the oil. If you have fajita seasoning, mix it with 1/4 cup of water and set aside. Add the meat to the hot pan, and pour 1/8 of a cop of water over (or the fajita seasoning and water mix) and quickly cover. Let simmer for 2 minutes, then uncover and stir until the water is gone, or the seasoning is almost quickly reduced. After about 5 minutes, add the veggies and continue to stir.

Serve hot with stuff you like to eat fajitas with.

Nom away.

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