Chicken Fajitas

Makes 16 servings

Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas

Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.

2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.

3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.

4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.

5. Seal, label & freeze.


Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.