Spicy Chipotle Chicken-And-Pepper Fajitas

Yield: 4 servings (serving size: 2 fajitas)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 9.6g
  • Saturated fat: 3.3g
  • Protein: 37.2g
  • Carbohydrate: 41.6g
  • Cholesterol: 78mg
  • Iron: 3.8mg
  • Sodium: 919mg
  • Calories from fat: 21%
  • Fiber: 4.9g
  • Calcium: 177mg

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 1 (16-ounce) package frozen pepper stir-fry
  • 3 garlic cloves, minced
  • 1 cup diced tomato (about 2)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, chopped
  • 8 (6.5-inch) flour tortillas
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken.
  2. Heat pan over medium-high heat. Add frozen pepper stir-fry and garlic; cook, stirring occasionally, 7 minutes or until softened. Stir in tomato, oregano, salt, chile pepper, and reserved chicken. Cook, stirring occasionally, 3 minutes or until chicken is done.
  3. Heat tortillas according to package directions. Spoon chicken mixture evenly over each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Chipotle Chicken-And-Pepper Fajitas Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy