2 cups Personal Gourmet Fajita chicken
1 (11.5-oz.) pkg. (8 tortillas) Flour Tortillas for  Burritos
1/2 cup uncooked instant white rice
8 oz. (2 cups) shredded reduced-fat Monterey Jack cheese
1 (15-oz.) can Classico Sauce, Black Beans, drained, rinsed
1 (19-oz.) can Red Enchilada Sauce
1 cup Frozen Shoepeg White Corn, thawed
1 cup of your favorite Thick Salsa
4 tablespoons chopped Scallions, (as to include 1/2 the green end)

For the topping:
Reduced-fat sour cream, if desired
Chopped green onions, if desired

Preparation

Heat oven to 350°.

Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips.

In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well. Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture.

Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

Bake at 350° for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Fajita Chicken Stroganoff

Serves 4 (large appetites)

2 cups Personal Gourmet Fajita Chicken (thawed)

1 package sliced button mushrooms

3 tablespoons oil

11/2 cups water

2 packages instant brown gravy

3 cups sour cream

1 bag of small egg noodles,  (about 2 pounds) 

(place two cups of Fajita chicken in the frig the night before, or thaw in microwave just before cooking)

In a large sauce pan on medium high heat add the mushrooms, fajita chicken, oil and one cup water until mushrooms soften, stirring frequently. About 10 to 15 minutes.

Reduce heat to low and add the other 1/2 cup water then gradually add the two packages of brown gravy mix stirring constantly until well incorporated.

Simmer for about 5 minutes then add your sour cream, blend together and serve over cooked noodles.

Shredded Sonoran Fajita Salad

Personal Gourmet Chicken Fajita Meat

Mayonnaise

Extra chunky salsa (drain off all watery excess)

One can Herdez Salsa Verde (green tomatillo salsa)

Chopped Cilantro

Warm desired amount of fajita meat @ 250 for 10 minutes

Shred in food processor for about three quick hits, or until all is shredded apart.

Add Mayonnaise to taste, just as you would when making tuna salad.

Add salsa to your liking.

Add the herdez salsa verde and cilantro to taste.

Keep in the refrigerator for sandwiches, petite bread, crackers, fill celery or put on cucumber slices.

Personal Gourmet Fajita Wrap

3 cups Personal Gourmet Chicken Fajitas

4 medium flour tortillas

2 cups shredded lettuce

2 cups Mexican style shredded cheese

1 avocado sliced thin and quartered

1 finely chopped yellow onion

½ finely chopped sweet red pepper

½ finely chopped green pepper

1 lime, quartered

2 cups Personal Gourmet Fajita Chicken (thawed)

1 bag (10 oz) romaine lettuce

2 cups cherry tomatoes, halved

2 cups cut-up cooked asparagus (1 inch pieces)

½ sliced and quartered red onion

½ cup of your favorite Caesar dressing

1 cup seasoned croutons

¼ cup freshly grated Parmesan cheese

Toss lettuce with chicken, tomatoes, onion and asparagus in large bowl.

Add your favorite Caesar dressing and lightly mix.

Sprinkle each serving with croutons and top with Parmesan cheese