Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, lunchtime chicken fajita bowls w/ mexican white sauce. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Combine the chili powder, cumin, satl, oregano, garlic powder and onion powder in a bowl. Make Mexican night healthy with these chicken fajita quinoa bowls featuring spiced-up chicken, sautéed peppers and a creamy avocado goat cheese sauce. I know I've talked about the service several times before, but I wanted to mention it again because I still love using it.
Lunchtime Chicken Fajita Bowls w/ Mexican white sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Lunchtime Chicken Fajita Bowls w/ Mexican white sauce is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have lunchtime chicken fajita bowls w/ mexican white sauce using 23 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lunchtime Chicken Fajita Bowls w/ Mexican white sauce:
- Take 3 large boneless, skinless chicken breasts
- Take 1 purple onion
- Take 1 green pepper
- Make ready 1 sweet pepper
- Get 1 can whole kernel corn
- Prepare 1 can black beans
- Take 1 1/2 cups rice
- Prepare 1/4 cup olive oil
- Get Salt and pepper
- Get Misc. seasoning blend (I used Tony Chachere's creole blend)
- Get strips Tortilla chip
- Make ready sauce—-
- Get 1 cup milk
- Make ready 2 tbsp miracle whip
- Prepare 1 tbsp sour cream
- Get 1 dash lime juice
- Take 1/2 packet ranch dressing mix
- Make ready 1-2 tsp cumin
- Make ready 1-2 tsp chili powder
- Get 1 pinch oregano
- Take Fresh chopped cilantro
- Get 1 Pinch salt
- Prepare 1 pinch black pepper
Remove chicken from the slow cooker, shred, and return to slow cooker. Serve over brown rice with sour cream, guacamole, shredded cheese and cilantro. This Chicken Fajita Power Bowls recipe is the perfect way to use up leftover chicken. Satisfy YOUR cravings with this delicious Mexican Recipe called Creamy White Sauce Chicken Enchiladas.
Instructions to make Lunchtime Chicken Fajita Bowls w/ Mexican white sauce:
- Prep the peppers and onion by cutting them into strips, about 1/2 inch thick. Lay everything out on a cookie sheet lined with foil, chicken in the middle, peppers on one end and onions on the other. Drizzle everything with the olive oil and toss a little bit so it's all coated. Sprinkle peppers and onions with a pinch of salt and pepper. Sprinkle the chicken with your misc. seasoning.
- Bake on middle oven rack at 375 for 30-40 minutes (depending on how thick the chicken boobs are) Make the rice according to package directions. I used jasmine rice. – while that's cooking, make the sauce.
- Sauce- again, this sauce makes the whole thing. This sauce is the robin to Batman. The Louise to Thelma. The Mallory to Mickey. The gravy to KFC's mashed potatoes… you get the idea.. In a separate container combine the milk, miracle whip and sour cream. Add the dash of lime juice. Whip with a fork till it's all combined. Add all the spice ingredients and whip again to combine. Add the fresh cilantro last and just let it relax on top. Cover and refrigerate at least 2 hours. Mix
- Side note about the sauce. I didn't use actual measurements for anything when making mine, so this is just a guideline. Keep tasting and adjusting accordingly. I like spicy, bold flavor. Also you're looking for the consistency to be a tad thicker than milk.
- Ok. When the oven is done let everything cool enough to handle with your bare hands. Slice the chicken across the grain. Now we build the bowls.
- I made 4 portions out of this and honestly it was a lot of food haha probably could've made 5 instead but I only had 4 Tupperware containers. Don't forget to drain the corn and black beans. Lay out a layer of tortilla strips (yes they will lose their crunch but that's what I wanted. Just the corn tortilla flavor) Next, a layer of rice. In one corner a couple spoons of corn. The other corner, some of the onion. Another corner, black beans. In the last corner some of the pepper strips.
- Sprinkle all of it with a bit more of the spice blend. Garnish with fresh cilantro. They should somewhat resemble the photo. Now lunches are ready for the week! Bring a separate container of the sauce and you're set!
- When reheating this at work, I microwave for about a minute, cut up the chicken into bite size pieces, mix it all together and finish reheating. THEN drizzle the white sauce all over it. One round of cooking and you've got a weeks worth of home cooked lunches your coworkers will be jealous of you over!—– P.S (search "sheet pan chicken" on YouTube and there's a cool little minute long demo of the oven part of this, which inspired this recipe)
Chicken Fajitas are the perfect anytime dinner you need. We can thank the cuisine of Tex-Mex for the classic fajita. Originally, the term referred to a grilled strip of meat served in a tortilla. Season chicken with salt and pepper, then add to bowl and toss to coat. These easy Ranch-Chicken Fajita Bowls are made with delicious strips of chicken, peppers and onions tossed with ranch dressing and served with rice.
So that’s going to wrap this up for this exceptional food lunchtime chicken fajita bowls w/ mexican white sauce recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
