Cinnamon and Lime Chicken Fajitas

SUBMITTED BY: AlyssaLyn PHOTO BY: MOREEHARRIET

"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 cup canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed

READ REVIEWS (76)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
Serve the chicken and potatoes in warmed tortillas.

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REVIEWS

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Reviewed on May 12, 2007 by SPICYCAT

I give this recipe a 4 only because these were on the dry side. I will make them again but will probably shred a roasted deli chicken or moisten the chicken with broth before adding.

9 users found this review helpful

Reviewed on Dec. 22, 2007 by tiffanyc22

Fantastic! I made this exactly like the recipe, except that I added a bit more jalapeno. I was nervous because the cinnamon seemed like it would add a strange taste, but it was perfect. My husband, who is a very picky eater, absolutely loved it! We ate them without any cream or toppings, and they were great. The corn tortillas were a must. This will be a new staple in our house.

8 users found this review helpful

Reviewed on Apr. 15, 2007 by mommajana

One of my regulars!! This one is a family favorite. The potatoes took longer to brown than the recipe stated, so start them first. I omitted the Jalapeño and used a chopped Chipotle in adobo sauce. I served it with sour cream, colby jack cheese, guacamole and a tossed salad. Yum!

7 users found this review helpful

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