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Chipotle Chicken Fajitas

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  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 4 servings
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These fajitas are so delicious and quick, thanks to the addition of Old El Paso® Mexican Cooking sauces.

Ingredients

Fajitas

1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into thin strips
2
onions, thinly sliced
2
green or red bell peppers, sliced
1
pouch (8 oz) Old El Paso™ Mexican cooking sauce chipotle
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Toppings

1/2
cup sour cream

Steps

  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 3 minutes or until lightly browned. Add onion and bell pepper; cook 3 to 4 minutes until vegetables are crisp-tender.
  • 2 Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
  • 3 Spoon mixture on tortillas. Add toppings. Roll up tortillas.
  • 1 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 3 minutes or until lightly browned. Add onion and bell pepper; cook 3 to 4 minutes until vegetables are crisp-tender.
  • 2 Add cooking sauce. Reduce heat; simmer uncovered about 8 minutes or until chicken is no longer pink in center.
  • 3 Spoon mixture on tortillas. Add toppings. Roll up tortillas.

Expert Tips

Make it your own! Customize these fajitas with your family's favorite toppings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
90mg
90%;
Sodium
760mg
760%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
45%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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