Tag Archives: fajitas

Garlic Lime Chicken Enchilada with Creamed Corn Crema

garliclimeenchilada3

Chicken Marinade (4-6 hours. ABout 1.5-2 lb.):
1/2c LAWRY’S Herb and Garlic Marinade
1T Lime Juice (Fridge kind)
1.5T – 2T 100% Orange Juice (Pulp free)
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Garlic Powder
1/2tsp Onion Powder

1 Pkg. Frozen Pepper and Onion Mix
1/2tsp – 1tsp Cumin
1tsp Fresh Jalapeno, minced

Toppings (Each Shell):
Shredded Mild Cheddar Cheese
Queso Blanco Cheese Sauce (DON’T SKIP)
Creamed Corn Crema:
1/2c+2T canned Cream Corn
1/4c Sour Cream
1tsp-1T Grated Parmesan Cheese (Shelf kind)
1T Green Onions, minced

Top over Rolled Tacos: 3T Taco Sauce + 1c Salsa + 1c Shredd. Chedd. Cheese

Marinade Chicken Breasts for about 4-5 hours. Cube Chicken last 30min. and Continue to Marinade. DRAIN excess Marinade.
Saute Chicken with Frozen Peppers, minced Jalapeno, and Cumin. Cook til Juices are Cooked Down!
garliclimeenchiladachickenIn bowl, mix 3T Taco Sauce, 1c Salsa, and 1c Cheese.
garliclimeenchiladatopperIn separate bowl, mix Creamed Corn Crema Ingredients: Cream Corn, Sour Cream, Parmesan, and Scallions (I allow to set 30minutes).
creamedcorncrema

On Softshells, spread a little line of Queso Blanco. Add Cooked Chicken Mix. Add a Spoonful of Creamed Corn Crema. A sprinkle of Shredded Cheese. Roll.
garliclimeenchilada1Add to Butter Flavor Cooking Sprayed Baking Dish. Top with Salsa Mix. Bake, uncovered, at about 375-400 for about 35 minutes, or til lightly browned and cheese is melted. Optional to Broil at end.
garliclimeenchilada2

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AMAZING and EASY Chicken Fajitas w/ Peach Salsa

EASY Chicken Fajitas w Peach Salsa
Lower Cal. Lower Carb.

4 Chicken Breasts
1 Pkg. McCormick’s Fajita Seasoning
1 16oz. jar Peach Salsa (I used Newman’s Own)
1 Red Pepper, sliced
1 Green Pepper, sliced
1 Onion
1tsp Jalapeno, deseeded and minced

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low 6hours, or so. Shred Chicken, add back to crock. Serve with Cheese, Sour Cream, and Lettuce (We used Red Romaine from Garden!).
Can eat on shells, in salads, over rice, etc. (We did shells).

*Notes: I use chicken from 3lb freezer bag, to give idea how much used. Also, above recipe is what I did. Next time, I will use thawed chicken (I used frozen) and I will add in vegis half way through.
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Moo-jitas (Steak Fajitas)

Moo jitas


Low Carb. Low Cal.
2 lb. Steaks
1T Extra Virgin Olive Oil
2T Soy Sauce
1tsp Balsamic Vinegar
1/8tsp Liquid Hickory Smoke
1.5T Lime Juice PLUS 1tsp at end
1/2tsp Dried Oregano
1/4tsp Chipotle Seasoning
1/2tsp Garlic Powder
1/4tsp Ground Pepper
1/8tsp+1/4tsp Sea Salt
1tsp Chili Powder
1tsp Dried Cilantro
1/4tsp Red Pepper Flakes
1 Onion, sliced
1/2 Green Pepper + 1/2 Red Pepper sliced (Added last few hours)

Add ingredients to crock. Blend some. Layer in steaks. Then flip once, to coat. Top with onions. Cook on -LOW- for 6+ hours. Flipping around in between. Last 1-2hour(s) slice up steaks, add back to crock and add in peppers. Stir in 1tsp lime juice right before serving. Optional: Add toppings to shell, wrap, brown all sides in skillet using Butter Flavored Cooking Spray.

Toppings:
FRESH ROMA Tomatoes, diced
Sour Cream
Shredd. Chedd. Cheese
Salsa
Optional Toppings:
1 Jalapeno, seeded and minced *SEE NOTES
Canned Mexi Corn (Pepper Onion Kind) *SEE NOTES
1/2c Rice, cooked in Chicken Broth

*NOTES: I was going to add to crock: 1T minced jalapenos, at beginning. 1/2c canned Mexi Corn, when I added peppers. But, decided not to. You can choose to do so. YOU COULD also serve this over spinach. Or over rice.
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