Chicken Fajitas in Salsa

A really good friend of mine, Jennifer Walsh Crosland got my family hooked on these quite a few years ago. I am still making them today : )  They are a fast and tasty alternative to the usual fajitas. I use medium salsa because we love spicy, but you can use mild or even hot if you prefer!

 

Chicken Fajitas in Salsa

                2 to 3 lbs boneless, skinless chicken breasts

                1 each: red, yellow and green peppers, cut into strips

                1 medium onion, sliced in half and then in strips

                2 bags microwave in the bag mexican rice (or you can use any mexican rice you  like, i use this when i am pressed for time)

                mexican blend shredded cheese

                sour cream and guacamole

Cut chicken into strips. Put oil in large skillet and transfer chicken to skillet. Season well with garlic powder, salt and pepper. And fry until cooked all the way though. Drain and return to pan.

Add jar of salsa and simmer until ready to serve.

Meanwhile in another skillet heat small amount of oil and add peppers and onions. Season with garlic powder, salt and pepper and cook until still slightly crisp.

Prepare rice and heat tortillas according to package (I place about ten on a plate and cover with a damp paper towel and heat about 15 seconds in microwave)

To assemble fajitas: Lay tortilla on plate, add about 2 T of rice, then add chicken, put peppers and onions on top of that, and finally grated cheese. Top with sour cream and/or guacamole