Naked Fajitarrito

Naked Fajitarrito

YIELD: 12 servings

18 oz. frozen cooked fajita chicken-thigh meat
¾ cup enchilada sauce
1½ cups refried beans, warm
¾ cup salsa
1½ cups cooked Mexican rice, warm
¾ cup sour cream
Shredded iceberg lettuce, as needed
Deep-fried red, blue and white tortilla strips, as needed

1. Cover chicken-thigh meat tightly and slack in cooler between 32°F and 36°F prior to use

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.