Rotisserie Chicken Fajitas

I am in a constant search for ways to convert leftovers into something interesting for dinner. Here is a solution for leftover chicken or the Rotisserie chicken you bought at the grocery store.  With a few simple ingredients, plain old chicken becomes smoky and complex. This is sure to be your go-to meal in a pinch.

Servings: 6

Prep Time: 8 minutes

Cook Time: 24 minutes


  • 4 cups of leftover chicken, no bones or skin, sliced
  • 1 red bell pepper, cored and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large tomato, chopped
  • ¼ cup tequila
  • ¼ cup chicken stock
  • 2 tsp chili in adobo sauce (use the peppers if you like it really spicy), found on the Hispanic isle in the grocery store
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • your favorite salsa, or try my salsa
  • your favorite guacamole, or try my guacamole
  • flour tortillas
  • 1 cup shredded Cotija Cheese (found in the cheese section of the grocery store or the refrigerated section where Hispanic foods are kept)
  • Crèma Mexicana (found in the sour cream section of the grocery store or the refrigerated section where Hispanic foods are kept)
  • 4 tbsp vegetable oil
  • Lime wedges


  1. In a large sauté pan (ideally cast-iron but any will do), over high heat, add oil. When hot, add onions, peppers and salt, to taste. Sauté for about 5 minutes. Lower the heat to medium and slowly caramelize the onions and peppers for 10 minutes. Stir in tomatoes and chicken. Cook for 1 minute longer. Add in tequila, chicken stock, chili in adobo sauce, garlic powder, cumin and salt. Simmer for another 5-8 minutes. You are looking for the sauce to reduce by half.
  2. Heat the tortillas.
  3. Spoon the chicken and vegetable mixture over the tortillas. Squeeze the juice of one slice of lime over the top. Serve with Cotija cheese, salsa, guacamole, and Crèma Mexicana.

© 2012, Nicole. All rights reserved.

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