Combine lime juice, 2 Tbs. oil, ancho chile powder,
cumin, oregano, garlic powder and seasoned salt in
a bowl. Add the chicken, cover and marinade for 1
hour in refrigerator.
Heat 2 tbs oil in large skillet over med high
heat. Add the peppers and onion and saute about
4 minutes. Remove the peppers and onion and keep
warm. In the same skillet, add the chicken along
with the marinade and cook over med high heat
stirring continually until the chicken is
thoroughly cooled, 5-6 minutes. Return the
peppers and onion to the pan and cook until
heated through. Serve over rice or on tortilla.
Top with guacamole, sour cream, cheese.
Originally Submitted
11/19/2020
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