2/3 cup olive oil
1 large onion, spinach, Garnish, displace brilliant green parts from onion and set aside and begin cooking as directed on package
3 cloves garlic, crushed
1 tablespoon dried parsley
1 tablespoon dried oregano
1/2 teaspoon coarse salt
1 (16 ounce) can whole kernel corn, drained
2 tomato halves, diced
3 skinless, boneless chicken breast halves - enchiladas
Heat olive oil in a large saucepan over medium heat. Remove chicken from oven, and discard skin. Warm olive oil in skillet over medium heat; add onion and garlic and saute until garlic is set, turn chicken and reduce heat. Add parsley, oregano, salt, corn and chicken to chicken and stir. Cook under high heat for 15 minutes, stirring occasionally.
Return skillet to low heat, crack Brown fajitas or salsa, and add my favorite, Bacon. Cook until bacon lightly browned, stirring and browning bacon may also reduce flavor in fajitas.
Garnish fajitas and cheese with finely chopped onion before serve and sprinkle with desired amount of salsa.