I got this recipe from Annie’s Eats. I used the basic recipe and changed some things to make it a bit easier on myself.
2 boneless, skinless chicken breasts, cut into bite sized pieces
3 tbsp. lime juice
1 tbsp. vegetable oil
¼ tsp. red pepper flakes
2 cloves garlic, crushed
Fajita seasoning, to taste (I actually used taco seasoning)
4-6 mushrooms, sliced
1/8 c onions, chopped
1 cup packed fresh spinach
3 flour tortillas
1 cup shredded Monterey Jack cheese
Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag. Seal and shake well to combine. Add the chicken breast to the bag and allow to marinate about 30 minutes – 1 hour..
Drizzle a skillet with olive oil, then add the onions. Cook for a few minutes, then dump in the chicken. Sprinkle the chicken with fajita seasoning (or taco seasoning) to taste. It will take about 15 minutes for the chicken to cook, with the heat on medium low. About 1/2 way into cooking, add your mushrooms. Once the chicken is cooked, add the spinach and saute until it is wilted, about 30 seconds.
Brush a grill pan if you have one (I just used a large skillet) with olive oil and heat on medium/medium-high.
Put your tortillas in the microwave for about 20 seconds to soften them. Divide your chicken mixture evenly among the tortillas – make sure to place it only on 1/2 of the tortilla. Add a spoonful of salsa to each tortilla if you would like, and then sprinkle them each evenly with cheese.
Cook until lightly browned, then flip and do the same with the other side.
Serve with salsa, quacamole and/or sour cream as desired.
I served them with spanish rice.