Rotel Chicken Fajitas: back to recipe



In a 1 quart freezer bag combine:

  • 2 chicken breasts (boneless, skinless)
  • 1 can rotel brand tomatoes
  • Seal the bag and squeeze as much air out as you can without making a mess!

In a 1 quart freezer bag combine:

  • 1/3 cup Mexi-blend cheese (shredded)
  • 2/3 cup cilantro (chopped/optional)

In a 1 quart freezer bag combine:

  • 1 cup sliced bell pepper
  • ½  cup sliced onions
  • 1 cup sliced mushrooms

Insert all 3 bags into a gallon sized plastic freezer bag, and add 6 (8-inch) flour tortillas. Then, label or write the recipe title and date on the bag using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!)

Place the bag in the freezer.

Day of Cooking

  • Remove pre-assembled rotel chicken from the freezer and defrost.
  • In a large nonstick skillet, cook chicken/tomato mixture over medium heat for until no longer pink, stirring occasionally.
  • In another skillet, heat some olive oil and saute onions, mushrooms, and peppers until just softened.

To Serve:

  • Spoon chicken mixture in center of each tortilla.
  • Add veg mixture and top with cheese and cilantro.
  • You can serve with a salad, or whatever suits your fancy.
  • Enjoy!

Note, you can do this with almost any marinade and veggie combo. You can even pre-cook rice and stick it in a baggie to go with the marinated chicken.

Printed from: