Oven Chicken Fajitas

I was in the mood for Mexican food and for some reason I really wanted fajitas, but not the mess. I found a recipe for fajitas made in the oven and was intrigued. I put it together and was pleasantly surprised.

Oven Chicken Fajitas

3 chicken breasts

3 bell peppers of any color

1 medium onion

Mushrooms (optional and however many you like)

1/2 package fajita seasoning ( I thought that was enough, but it is up to you.)
Olive Oil

Flour tortillas

Preheat oven to 425 degrees.

Slice everything into strips.

Place on non-stick foil lined baking sheet or pan with lip.

Coat with olive oil and sprinkle fajita seasoning over everything.

Bake for 20 to 25 minutes.

Place under broiler for last minute or two.

I added sour cream and shredded jack cheese to mine. Would have added avocado if I had one.

Chicken Chili Verde

 

 

I have been searching for a great chili verde recipe. I felt a bit like Goldilocks during the research phase: this one's too runny, this one's too bland, this one takes too long...  Follows my adaptation of three recipes. After all, what is cooking but adaptation and interpretation?

Chicken Chili Verde

4 cups chicken stock ( add more or less depending on how thick you like your chili)
4 cups cooked, shredded chicken
2 (15- oz) cans Cannellini beans, drained
2 cups salsa verde (I use store bought but there are many recipes for homemade on the internet)
1/2 envelope McCormicks (or your personal fave) chicken chili seasoning
(alternatively you can add 2 tsp ground cumin and 2 tsp chili seasoning)

Optional toppings: sliced or diced avocado, fresh cilantro, sour cream, crumbled tortilla strips and shredded cheese.

Combine chicken stock, shredded chicken, beans, salsa verde, and seasonings in a soup pot. Heat on medium high and bring to boil. Stir then cover and reduce heat to simmer. Let cook at least 30 minutes. Serve with desired toppings and may I highly suggest the avocado? It brings a creamy texture to this wonderful chili.