Chipotle Chicken Fajita Soft Tacos

Prep Time:  20 minutes

Cook time: 15 minutes

Ingredients:

Chipotle Chicken Rub

• 2 tsp chipotle chili powder
• 3/4 tsp cumin
• 1/4 tsp garlic powder
• pinch of ground red pepper
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1 tsp olive oil
• 1 large chicken beast

Fajitas:

• 4-6 flour tortillas (fajita size)
• 4 Green onions
• 1/2 white onion
• 1 whole hot chili pepper
• 2/3 bell pepper (of various colors)
• Fresh cilantro
• Cojita cheese
• 2 large skillets
• 1 tsp olive oil

Preparation:

Chicken

1. Mix the cumin, garlic, ground red pepper, chipotle chili powder, onion powder, salt and pepper in a mixing bowl
2. Place the chicken breast on a small plate
3. rub the chipotle rub onto the chicken until the chicken is well covered with the rub
4. Lightly sprinkle the olive oil on the chicken
5. cover and place in fridge for an hour (optional)

Fajitas

1. Cut the onions in long strips
2. Cut the top of each bell pepper off and discard, further cut the bell pepper in quarters
3. Cut each quarter into long strips
4. Chop the green onions
5. Chop the hot chili pepper
6. place all in the large skillet, apply a light amount of olive oil
7. Cracked black pepper
8. Sea salt

Cooking:

1. On medium heat, cook the chicken, turning onto each side once every 5 minutes
2. Turn the other skillet (with fajiatas) on medium heat, stir occasionally
3. Add cracked black pepper and sea salt to the fajitas
4. after the chicken has cooked on each side for 5 minutes, remove from skillet
5. Cut the chicken breast into long strips, cut each long strip in half
6. Place the chicken back in the skillet and cook for an additional 5-minutes
7. While the chicken is cooking for the remaining 5 minutes, turn the cooking temp of the fajitas down to low.  The peppers should be soft, but not soggy at this point
8. Prepare the cojita, shred about a cup worth, dice a small amount of cilantro at this point
9. Warm the tortillas in the oven or the microwave, oven @ 350 for 5 minutes or microwave for 30 seconds.  You should be able to turn the heat on the chicken down to low
10. Remove tortillas from oven, and load your tortillas up with chicken and peppers, add cojita cheese as desired
11. Enjoy!

Fried Finger Enchiladas

Preparation time:  5 minutes

Total cook time: 45-Minutes

Ingredients:

• Prepared Barbacoa
• 12 Taco Sized Flour Tortillas
• 1/2 white onion - diced
• Cilantro - Snipped
• Shredded Mexican cheddar cheese blend
• Vegetable oil
• 1 large skillet
• Grilling tongs
• 1 Large baking pan

Preparation:

1. Chop 1/2 white onion, set to the side
2. Snip about 1 cup of fresh cilantro
3. Remove tortillas from bag, set near by

Rolling the tortillas

1. Place approximately 1 tablespoon of shredded barbacoa in a strip in the middle of the tortilla.  If you do not have barbacoa, I would cook some before this step
2. Lightly sprinkle some cheese, chopped onion and cilantro ontop of the beef (see below)
3. Gently roll the tortilla (see below)

Cooking:

1. In the large skillet, pour about 1 table spoon of vegteble oil into the center of the pan
2. Turn the stove on, let the oil heat for 2 minutes on medium
3. Place 2 or 3 of the rolled tortillas into the center of the pan
4. It only takes 2 or 3 minutes on each side of the enchilada to brown.  Be careful at this step, the oil will be very hot and is likely to splash and burn you if you do not use care.

Baking:

1. After frying the enchiladas, place them closely together in a large baking pan. 
2. Sprinkle more Mexican cheddar cheese blend on top 
3. Bake for approximately 10 minutes at 350 degrees. 
4. Allow to cool for safe eating.
5. Eat! Enjoy.

Notes:

I originally intended to use the barbacoa recipe to cook taquitos.  The ended up being fatter and flatter than I wanted so I moved away from that recipe and created this dish, which are essentially sauce-less fried enchiladas.  There are called Fired Finger Enchiladas because you eat them with your hands.