Chicken, Black Bean, and Corn Fajitas
This was one of the first meals I experimented with once my husband and I started dating and it was a hit A real simple and quick go to meal that the whole family will love
This was one of the first meals I experimented with once my husband and I started dating and it was a hit A real simple and quick go to meal that the whole family will love
- 2 cloves garlic minced
- 1 onion sliced
- 3 chicken breasts cut into thin strips
- 1 green bell pepper sliced
- 1 small container mushrooms sliced
- 1 10 oz. can diced tomatoes drained well
- 1/2 c. salsa (your favorite kind)
- 1 10 3/4 oz. can cream of chicken soup (mushroom, fiesta, nacho, cheddar cheese work too)
- 2 c. corn (frozen or canned)
- 1 14.5 oz. can black beans rinsed and drained
- 1 package flour tortilla shells
- Carbohydrate 115.077817510417 g
- Cholesterol 107.9933 mg
- Fat 17.9017495580058 g
- Fiber 17.4040666561355 g
- Protein 67.7460173892117 g
- Saturated Fat 4.33301380067257 g
- Serving Size 1 1 Serving (781g)
- Sodium 1765.79996425893 mg
- Sugar 97.6737508542815 g
- Trans Fat 2.27071777462496 g
- Calories 889 calories
Step-by-step
- Slice the chicken and place in a large skillet with the oil and garlic. On medium high heat, begin to cook chicken for about 5 minutes.
- Next, slice the pepper and onion and add to the skillet along with the mushrooms. Allow to cook about 5 minutes to soften up.
- Last, add the drained tomatoes w/ chilies, salsa, cream soup of your choice, corn and beans. Mix well and let cook till heated through, about 8 to 10 minutes.
- Place some of the mixture down center of tortilla, top with cheese, sour cream, salsa (and/or hot sauce). Roll up and ENJOY!!
Ingredient quantities and lists reveal nothing about moisture control, which remains the single factor determining whether poultry sears properly or stews in its own juices. When chicken strips hit a hot skillet with minced garlic, surface moisture must evaporate rapidly before protein browning can occur through the Maillard reaction. Cutting the breast meat into uniform strips measuring roughly one-half inch thick ensures even heat penetration and prevents overcooked edges while the center finishes cooking. Staging the addition of bell peppers and onions five minutes after the protein prevents the vegetables from turning mushy by allowing their cell walls to soften without losing all structural integrity. Using a wide, heavy-bottomed skillet made of cast iron or anodized aluminum distributes thermal energy evenly across the cooking surface, though a stainless steel pan works well if preheated thoroughly before adding oil. Draining canned diced tomatoes and rinsing black beans eliminates excess liquid that would otherwise dilute the concentrated flavors of the salsa and condensed soup base, guaranteeing a thick filling that stays neatly inside the tortilla shells instead of leaking out upon the first bite.
