To prepare a large amount of chicken fajitas for the freezer, I took the easy way out. I purchased pre-marinated chicken from my local grocery store. I came home, put it in a casserole dish, and baked it until my meat thermometer read 165ºF.
I needed to use the casserole dish for another meal, so I moved the fajita meat to a plate until it cooled.
After the meat cooled, I sliced it and put the chicken in freezer bags, squeezing out as much air as possible. One batch of cooking chicken fajita meat provided 3 meals in the freezer. To serve, I just put the meat in the microwave, or allow to thaw in the fridge overnight beforehand.