Remember the grilled chicken recipe from a couple of weeks ago? Well, we had some extra chicken left over after dinner so we shredded and froze the meat for a future quick meal.
By doing this today's meal came together quickly. The sauce is a bit spicy but my family is ok with the heat and they all really enjoyed the fajitas.
1 tablespoon olive oil
1 medium yellow onion, sliced
1 red bell peppers, cored, seeded, ribbed and sliced
1 green bell peppers, cored, seeded, ribbed and sliced
¼ cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 teaspoons cumin powder
2 pounds chicken, shredded
1 (8oz) can of tomato sauce
½ cup water
1 cup cherry tomatoes cut in half
½ teaspoon of the adobo sauce from the canned chipotle peppers
Heat the oil in a large deep skillet over medium-high heat. Add the onions and peppers and cook until they are just barely soft, about 10 minutes.
Add the tomato sauce, Worcestershire sauce, garlic powder, onion powder, oregano, cumin, and shredded chicken to the pan. Add the ½ cup of water and halved cherry tomatoes.
Simmer for about 15 minutes, until the juices cook down and the tomatoes soften a bit.
Serve over corn tortillas with Chipotle Cream (recipe below) and chopped cilantro for garnish.
For the Chipotle Cream:
In a bowl combine the following…
6oz plain Greek yogurt
2 finely chopped canned chipotle chili peppers in adobe sauce
3 cloves of minced garlic clove
½ tsp ground cumin
½ tsp adobo sauce from canned chipotle peppers