Ingredients

The following ingredients have 4 Servings
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons fajita seasoning (see below)
  • 1 white or yellow onion (sliced)
  • 1 green bell pepper (sliced)
  • 1 red bell pepper (sliced)
  • 1 15-ounce can tomato sauce
  • 1/4 cup lime juice
  • 1 to 2 chipotle chiles in adobo sauce with 1 teaspoon sauce from can
  • 1 10 oz can diced tomatoes and chilies, drained
  • 12 small dinner rolls or small sandwich rolls (split)
  • 6 slices Cheddar Jack or Pepper Jack cheese
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup butter (melted)
  • 1 tablespoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons minced garlic

Instruction

  • Place 4 large chicken breasts on a slow cooker.
  • In a small bowl, mix together the ingredients to make the fajita seasoning mix.
  • Sprinkle seasoning over both sides of the chicken breasts in the slow cooker.
  • Add the sliced onions and red and green bell peppers on top of the chicken.
  • Pour in the tomato sauce, lime juice, chipotle chiles, and diced tomatoes and chiles.
  • Cook on high for 4 hours or low for 6 - 8 hours. Using two forks, shred the chicken breasts and stir thoroughly in the slow cooker.
  • In a 9 x 13 baking pan, place the bottom half of the rolls, cut side up, into the bottom of the pan.
  • Layer the Chipotle Lime Fajita Chicken and vegetables on top of the rolls.
  • Then place the slices of cheese on top of the chicken to cover everything.
  • Then top with the other half of the rolls.
  • In a small bowl, stir together the melted butter, dijon mustard, Worcestershire, and minced garlic.
  • Brush on the melted butter mixture on top of the rolls.
  • Bake for 15 to 20 minutes or until cheese is melted.