Wednesday, June 9, 2010

Chicken Fajita Burritos - Slow Cooker

My husband is Mexican-American.  The funny thing is, when we got married I hated Mexican food. Literally I liked just about every food but Mexican and Indian.  Well, being married to a Mexican has slowly won me over to the beauty of Mexican food (and watching some Rick Bayless, Mexico One Plate at a Time).  Although I would not say that I am an authentic Hispanic cook, I do like to incorporate Hispanic touches and flavors into my dishes. One of the dishes that I really like is Chicken Fajitas done in the slow cooker.  And what's even better is to go all the way and make Chicken Fajita Burritos.  So let's start with the Chicken Fajita Recipe.

Chicken Fajitas Verde - Slow Cooker

  •  2 lbs boneless, skinless chicken breast - sliced into 1/2 inch wide pieces
  • Las Palmas Green Green Enchilada Sauce, Medium 10 oz. (this is the favorite brand of my husband)
  • 2 sliced bell peppers (I like red but yellow, orange or green work fine)
  • 1 small sliced brown or white onion
  • 10 oz can of Rotel Tomato & Green Chilies Diced (drained)
Combine all ingredients in the slow cooker, stir and set to low for 4-6 hours.  If you like your veggies with a little more crunch and it fits your schedule add the peppers and onions after about 2 hours. 

You can just serve over rice or create Chicken Fajita Burritos.

Chicken Fajita Burritos
  • Chicken Fajita Verde
  • Cooked Rice
  • I can Black Beans (You can use unseasoned or seasoned. Either works)
  • Shredded Cheese
  • Salsa or Chili
  • Tortillas (I prefer flour for this but you could use corn).
  • Sour Cream (optional)

Heat the tortillas.  My husband insists this must be done over the flame of our gas stove.  My mother in law warms in a dry skillet over high for 30 seconds a side.  Place the tortillas in a towel or tortilla keeper to keep warm.  Cook rice according to package instructions. This is also a great time to use the leftover rice from another dish you may have in the freezer because you don't need a lot.  I often blend 1/2 white and 1/2 brown rice together.  My family is more willing to eat the brown rice if disguised a little bit.  Heat black beans, if unseasoned I normally add a little garlic and onion powder.  Then just put everything on the table and let everyone build their own burrito.  Even though I have very small children this works well because they love beans and they are easy for small children to eat.  We had this the other night with elote and it was heavenly! A true easy to prepare Mexican feast.

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