Chicken Fajitas

At our house, we love tacos, burritos, enchiladas and fajitas! I have never made fajitas, and we don't care for bell peppers. I decided to try making some and substitute mushrooms for the peppers. It was delicious!

Filling:

1 large chicken breast, cubed
1 large onion, thick slices
2 garlic cloves, minced
8oz mushrooms, thick slices
butter
Fajita Seasoning

Saute the chicken in butter until no longer pink in the middle. Add onions and mushrooms and saute  until tender crisp. Add garlic and stir. Pour in about a 1/2 cup of water to lift any bits stuck to the pan. Stir in the seasoning and simmer until thickened.

For the fajitas:

Chicken mixture
Flour tortillas
Cheese, such as a Mexican blend
Sour cream
Fajita sauce

Heat the tortillas. Add the filling mixture, cheese and sauce. Add sour cream or serve it on the side. 

Homemade Fajita Seasoning & Southern Bite's Fajita Chicken Casserole

My foodie friend Stacey over at Southern Bite shared a recipe for Fajita Chicken Casserole back in February, and I like many people pinned it and forgot about it. I was looking for something different to cook for Tuesday's Casserole Day last week, and I remembered his casserole. I quickly got word out that this one was on the menu! It smells heavenly as it cooks and tastes delicious! Click on the link above for his recipe and gorgeous photographs of this yummy casserole! Also, check out my recipe for homemade fajita seasoning mix below! It is super simple and might save you a dollar or two!

Mine is not as pretty as his, but boy howdy is it good!!!

I admit that I do not follow direction well,

but I do play well with others! LOL
I misread the recipe and used regular rice that I had cooked,

so I had to change things up. 

Follow his direction, and you will be fine!

My seasoning mix!

Homemade Fajita Seasoning

¼ cup Chili Powder

2 tablespoons Kosher Salt

2 tablespoons Paprika

1 tablespoon Onion Powder

1 tablespoon Garlic Powder

1 teaspoon Cayenne Powder

1 tablespoon Cumin Powder

Mix in a bowl, and store in an airtight container until ready to use. Use about 1 teaspoon, or to taste, per chicken breast or steak when making fajitas.