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Cheesy Chicken Fajitas 

Photo: Victor Protasio; Styling: Paige Hicks

Total time 20 mins

Serves 4 (serving size: 2 tortillas and about 1/3 cup chicken mixture)

Chicken taco meets 7-layer dip in this fiesta of a skillet supper. You can swap in black beans or kidney beans for the pintos. For extra zest, serve with cilantro and lime wedges. Savor all the flavors of Taco Tuesday without any of the guilt. You can easily make vegetarian fajitas by removing the chicken and adding sliced zucchini, diced carrots and potatoes. Convert taco night into a buffet taco bar and let everyone build their own fajita.   


  • 2 teaspoons olive oil
  • 1 cup sliced red onion
  • 1 cup sliced orange bell pepper
  • 1/2 cup fresh corn kernels
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup unsalted canned pinto beans, rinsed and drained
  • 3/4 cup chopped tomatoes
  • 1/2 cup unsalted chicken stock
  • 1 1/2 tablespoons fresh lime juice
  • 4 ounces skinless, boneless rotisserie chicken breast, shredded
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 8 (6-in.) corn tortillas
  • 8 teaspoons reduced-fat sour cream
  • 1/2 ripe peeled avocado, cut into 8 slices

Nutrition Information

  • calories 429
  • fat 14.9 g
  • satfat 4.9 g
  • monofat 5.2 g
  • polyfat 1.8 g
  • protein 25 g
  • carbohydrate 54 g
  • fiber 10 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 577 mg
  • calcium 313 mg
  • Est. Added Sugars 0
  • sugars 8

How to Make It

  1. Preheat broiler to high.

  2. Heat oil in a large ovenproof skillet over medium-high. Add onion, bell pepper, corn, salt, and pepper to pan; sauté 3 minutes or until crisp-tender. Add beans, tomatoes, stock, and juice; cook 2 minutes. Top vegetable mixture with chicken; sprinkle evenly with cheese.

  3. Place pan in oven; broil 3 minutes or until cheese melts.

  4. Heat tortillas according to package directions. Divide chicken mixture evenly among tortillas; top each with 1 teaspoon sour cream and 1 avocado slice.