Reviewed: May 13, 2006

These truely were FABULOUS! I loved them. I followed the recipe exactly and viola the best fajitas my family has ever had and we luuuv mexican food. Thanks to the chef!

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Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 4, 2006

Made over spring break and my brothers inhaled it! I made it again to eat in my dorm room - it's great cold and mixed up with some cheese and sour cream. Definitely recommend this.

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MissCait

Cooking Level: Beginning

Home Town: Lynn, Massachusetts, USA

Living In: Fitchburg, Massachusetts, USA

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Reviewed: Mar. 29, 2006

I'm giving this a five star rating because my Fiance LOVED these fajitas. I grilled the chicken on my G.Foreman grill and cut the chicken in long pieces fajita style. I also added a jalepeno.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2006

My whole family loved this recipe, especially my brothers, they even asked by mother to make it the next day. i sure do recommend!!!

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Yaji

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Reviewed: Mar. 14, 2006

This is a super easy recipe for fajitas and turned out great! I left out the mushrooms and also squeezed a lime over everything when done. Yummy!! This one is definately a keeper.

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Jenn

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Reviewed: Jan. 7, 2006

These Fahitas were very good. Great flavor. This will be a new family favorite.

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STEPHLEEH

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Reviewed: Jan. 3, 2006

Everyone loved this here including my 4 year old. I did make some changes though - no mushrooms & used sliced round steak instead of the chicken. I also added a tiny bit of Montreal Steak Seasoning to spice it up a bit. Quick & easy to make. Highly recommend!

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juliebird76

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

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Reviewed: Nov. 16, 2005

This is a very good, very easy recipe. I love it and have made it several times. I cut out one of the bell peppers and add a few more mushrooms, I also add a little more chicken. I also searve this with black beans. My husband loves this recipe.

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Robin

Home Town: Boise, Idaho, USA

Living In: Altingen, Baden-Württemberg, Germany

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Reviewed: Nov. 14, 2005

I didnt care for these fajitas. They were very easy to make but I was definitely disappointed seeing as this is a 5 star recipe. I will not make these again. I served it w/ Spanish Rice Bake.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 4, 2005

Very tasty - I've made it so often I've fiddled with the recipe to make it to my exact tastes. I like spice, so I tossed in a teaspoon of red chili flakes and some garlic powder and nixed the seasoning mix. I've also started to grill them - I lay out the taco shell flat, spread a bit of grated low fat cheddar, then the filling, a bit more cheese and another taco chell. I pan fried them or cook them on an electric grill until the shells are crispy on both sides, cut into 6 wedges and serve with salsa and fat free sour cream...an absolute favorite of mine.

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Heatherbee

Cooking Level: Expert

Home Town: Odessa, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 29, 2005

This is very good. I took out the mushromm b/c I am allergic but it was still great. I can't handle any amount of spice and these were perfect.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: May 17, 2005

These fajitas turned out really good tonight. My husband claimed they were some of the best yet. Very easy to make and so good. I did add about a 1/4 cup of water since I wasn't sure how the seasoning would do without it.

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SWEETCORON

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Reviewed: May 16, 2005

Excellent!!! Easy to do and tastes wonderful

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Haley

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Reviewed: Apr. 20, 2005

Great way to use chicken leftover from making soup.

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DUNKY

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 31, 2005

Not bad at all. I'd probably give it 4.5 stars but not 5. Marinated the Chicken in a little Franks Red Hot Sauce First. Feel that brough out alot of the flavor. Otherwise I worry that the Italian dressing may have overpowered. Thanks much.

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SVUONO

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Reviewed: Jan. 4, 2005

This recipie was not the best one that I have ever eaten. The italian dressing made it a little stronger than I usually make. It was a good combination with the mushrooms though.

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RG12059443

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Reviewed: Nov. 22, 2004

I have made many fajitas before minus the mushrooms and italian seasoning. I must say, they are a improvement. The chicken tasted better, and I love mushrooms so that just simply made it better. Also, when I'm trying to cut down on calories I use a little bit of water rather than the oil. THANKS FOR THE RECIPE!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 24, 2004

These were okay, not too much flavor... kinda bland.

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JASMINELAWSON

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Reviewed: Oct. 21, 2004

Yum! I loved these fajitas. I was looking for a fajita recipe that doesn't use lime juice (don't care for the flavor). This is a winner. This recipe is full of flavor and so easy to make. Using precooked, packaged grilled chicken breast strips such as Tyson's, would make this recipe an even easier, quick to prepare dish. I made this recipe with chicken breasts that I had pre-cooked...I did not dice the chicken...instead I cut it into strips. I used about 1 pound of chicken. I also did not add the mushrooms. I used the Good Seasons brand dry Italian dressing mix. Just a comment regarding the serving size...there is no way this recipe would serve 10 in my family. I would change the serving size to 4 people. Thanks for the recipe Barbara.

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JIDOUGLAS

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Reviewed: Sep. 19, 2004

I was looking for something to do with the thawed chicken breasts in my fridge, and came upon this when I searched! Am I ever glad I did! The only thing I omitted was the red pepper- my small town grocery store didn't have any. This was a terrific Friday night dinner- the name of the recipe says it all! I followed the recipe exactly (other than the red pepper)- the leftovers have been super too! This will be a regular recipe for me- thanks so much for posting it, Barbara!

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