Kassia's Personal Recipes

I don't cook as much as I use to with two toddler boys, a day job, and coming home to do more work as a freelancer. However, I do miss it. One thing Ernest and I love to do is cook. Especially when we have the time to be creative with what we put together. 9 times out of 10 our "experiments" turn out to be great. Anyhow, I thought it would be a good idea to share one of my enjoyments with you. More will be added over time. I might add a few more of my little "recipes" from time to time. Let me know if you try and how it comes out. I would love to hear your opinions.

Keep in mind that I don't use exact measurements so you are going to have to experiment with what works for you. The named ingredients are those I tend to use the most, but feel free to substitute with what works for you.

Smothered Green Chili Chicken Fajitas

2 tbs. vegetable oil
3 cans green chili enchilada sauce
frozen chicken fajita strips (2 bags), thaw
1 (or 2) large onions
flour tortillas
shredded cheddar cheese
sour cream

1. Place on stove over medium heat a 9" - 12" fry pan with your oil. Let warm up slightly.

2. Cut the onions long and thin. Place them in the frying pan and saute until turn a clear color.

3. Add your chicken and mix with the onions thoroughly. Let cook until chicken is warm.

4. Add each can of sauce slowly stirring and mixing everything thoroughly. Cover and let simmer, stirring occasionally.

5. Bring to a low boil and turn off stove. Warm tortillas either is oven or microwave for 35 seconds.

6. Using a large mixing spoon add your fixings to the middle of the tortilla. Depending on the size of the tortilla you might need 2 or 3 total spoonfuls.

7. Add your cheese and sour cream, then fold the tortilla over.

8. Complete by spooning sauce from your mixture over you fajitas. Repeat until tortilla is completely covered.

9. Enjoy!!

Breakfast Version: Just add scrambled eggs and you have an excellent morning meal. This is also good with Chorizo (Mexican sausage) and/or bacon. You can even go further and add potatoes.

Marinated Boneless Chicken Breast
* Garlic Powder
* Paprika
* Tony's Chachere's Original Creole Seasoning
* Lea & Perrins Worcestershire Sauce
* Holland House White Cooking Wine
* Pompeian Balsamic Vinegar
* Boneless Chicken Breasts (So that the chicken marinates better I suggest that the chicken also be skinless)

I like to mix my marinated sauce and meats in a Ziploc bag then shake it so that I make sure the meat is completely covered. Some people use bowls and cover them, but I found using the Ziploc for marinating meat a lot better.

Wait Time: My suggestion is a minimum of 5 hours, but I have discovered that the longer you wait the better it turns out.