Easy Chicken Fajitas with Cheesy Enchilada Rice + Spicy Tex-Mex Special Sauce.
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash
Yield: Makes about 8 fajitas
Cheesy Enchilada Rice
- 3 cups leftover cooked white or brown rice*
- 1 cup enchilada sauce
- 1/3 cup plain greek yogurt or heavy cream 0% fat or full fat – both work
- 1 cup sharp cheddar cheese + more to your liking
- 2 cups cooked black beans 1 can drained + rinsed
- 2 green onions chopped
- 1/4 cup fresh cilantro chopped
- 1 1/2 pounds boneless skinless chicken breast
- 3 tablespoons olive oil divided
- 1 1/2 tablespoons taco seasoning
- 6-7 Bellafina peppers
- 2 ears corn husk removed
- 1/2 cup cilantro chopped
- 1 lime juiced
- 8 small flour tortillas warmed (use gluten free if needed)
- 1 avocado chopped
- cotija cheese for serving
Tex-Mex Special Sauce
- 1/2 cup ketchup
- 1 teaspoon brown sugar
- 2 ounces melted cream cheese or Mexican crema
- 1 in chipotle adobo finely chopped + 1 teaspoon adobo sauce
- 3 tablespoons fresh cilantro chopped
- 1/2 a lime juiced
To make the Tex-Mex Special Sauce, add the ketchup and cream cheese to a bowl. Whisk until smooth and then add the brown sugar, chipotle peppers, cilantro and lime juice. Season with a pinch of salt. Cover and keep in the fridge until ready to use.
Heat a grill, grill pan or cast iron skillet to high heat. Add the chicken to a bowl and toss with 2 tablespoons olive oil and the taco seasoning. Place the peppers and corn on a plate and rub with 1 tablespoon olive oil (if you are using a skillet, slice the peppers into thin strips and remove the kernels of corn from the cob).
Add the chicken and veggies to the hot grill, grill for 5-8 minutes. Flip the chicken and turn the veggies, grill for another 5-8 minutes or until the chicken is cooked though. Make sure to check the veggies and flip a few extra times to ensure even cooking. You want them to be soft and have nice grill marks. If the corn is getting burnt wrap them in a sheet of tin foil. Remove everything from the grill and allow the veggies and chicken to cool five minutes (if you are using a skillet just saute the chicken and veggies separately until the chicken is cooked through and the veggies are soft).
Meanwhile make the rice*. Add the rice to a large skillet with 1 tablespoon olive oil. Toast the rice for 5 minutes, stirring often to ensure even browning. Add the enchilada sauce, greek yogurt or heavy creamy and cheddar cheese. Bring the mixture to a low boil and cook, stirring until the cheese is melted and the rice is creamy, about 5 minutes. If desired add more cheese until it is cheesy enough for you! Stir in the black beans, cilantro and green onions. Keep warm until ready to serve.
Once the chicken and veggies are cool enough to touch, slice the peppers and use a sharp knife to remove the corn kernels from the cob. Add the veggies to a bowl and toss with the cilantro and lime juice. Slice the chicken into strips.
To assemble add the cheesy rice to the center of a warm tortilla. Add the chicken and peppers. Garnish with fresh cilantro, diced avocado and cotjia cheese. Drizzle with the Tex-Mex Special Sauce.