Taco Bell Chicken Fajitas Food

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

Steps:

• In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
• In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
• Line two rimmed baking sheets with parchment, flour liberally.
• Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
• Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
• In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
• In another shallow dish stir together Dry Ingredients.
• In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
• Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
• Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
• Before frying make sure to have kitchen scissors and tongs on hand.
• Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.

CHICKEN FAJITA TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

CHICKEN FAJITAS

Steps:

• Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.

CREAMY CHICKEN FAJITAS

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

TACO BELL CHICKEN FAJITA SEASONING MIX

Steps:

• To make fajita seasoning - Combine all of the ingredients in a small bowl.
• To Prepare fajitas - Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add Fajita Seasoning Mix,.
• water, green pepper, and onion; cook and stir on medium heat 5.
• minutes or until chicken is cooked through and the vegetables are.
• tender.
• Place tortillas on microwavable plate. Cover with plastic wrap.
• Microwave on high 1 minute.
• Spoon chicken mixture onto each tortilla. Top as desired with.
• salsa. Roll up tortillas.

CHICKEN FAJITA TACOS

Steps:

• Heat oven to 300°F.
• Bring Taco Seasoning Mix and water to boil in large skillet. Add Lemon-Herb Roasted Chicken, onions and peppers; stir. Cover; simmer on medium-low heat 10 min., stirring occasionally and uncovering after 5 min.
• Meanwhile, heat Taco Shells as directed on package.
• Fill taco shells with chicken mixture; top with cheese, lettuce, cilantro and Taco Sauce.

TACO BELL CHICKEN FAJITAS

Steps:

• Combine all of the spice ingredients in a small bowl.
• Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add spice mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender. Add cooked rice and mix.
• Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
• Spoon chicken/rice mixture onto each tortilla. Roll up tortillas.