The flavor is fantastic in these fajitas. We both took one bite and agreed these were delicious. Chicken Legs has already asked to make these again. I am going to make extra chicken this time so we have some leftovers for lunch. Serve these with some black beans and rice for a weeknight fiesta!
Roasted Salsa Chicken Fajitas
- 1 jar (16 ounces) Frontera Roasted Tomato Salsa, divided
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lime juice
- 1 lb boneless chicken breasts
- 1 onion, sliced
- 1 green pepper, sliced
- 1 Tbsp olive oil
- flour tortillas, warmed
- sour cream
- shredded cheese
Combine 1 cup salsa, Worcestershire and lime juice. Pour over chicken and marinate up to 4 hours.
Remove chicken from marinade. Grill until done, about 10-12 minutes. Slice chicken into strips.
While the chicken is cooking, heat oil in sauté pan. Cook onions and peppers until soft, about 10 minutes. Set aside.
Top tortillas with chicken, onions, peppers and your favorite toppings - sour cream, cheese, guacamole and additional salsa.