Ingredients – serving 50
1 Fajita, 2oz meat + 2oz vegetable
- 2 cans green chiles with juice, milk
- 5 cups Lemon Juice
- 5 cups vegetable oil
- 3 tbsp salt
- 2 tbsp black pepper
- 3 tbsp chicken fajita seasoning
- 3 cups water
- 10 lbs boneless, skinless, chicken breast
- 2 lbs 8 oz of sliced onions, yellow
- 1 lb 8 oz of bell pepper strips
- 2 lbs 8 oz fresh tomatoes
- 50 whole wheat flour tortillas, 10-inch
Toppings to prepare for serving:
- Shredded cheese
- Lettuce
- Salsa
Instructions
- Wash hands with soap and water.
- Slice the veggies and trim excess fat from the chicken.
- Place the chicken in an even layer at the bottom of the crock pot. Sprinkle the seasoning on top, making sure each breast is well-coated.
- Add the veggies, vegetable oil, lemon juice, chipotle peppers, and tomatoes on top of the chicken.
- Cover the crock pot, and let it cook on high for 2 hours or low for 4 hours.
- Remove the chicken, slice it into bite-sized chunks, and return it to the crock pot. Stir the ingredients until they are well combined.
- Serve into tortilla, garnish as desired and enjoy.
