4 servings (serving size: 2 fajitas).

How to Make It

Step 1

Combine first 6 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning occasionally.

Step 2

Remove chicken from marinade, reserving marinade. Place marinade in a small saucepan; add broth, and bring to a boil. Remove from heat, and set aside.

Step 3

Place peppers and onion in a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 400° for 10 minutes. Stir in chicken. Pour marinade mixture over chicken and vegetables. Bake 15 to 18 minutes or until chicken is done.

Step 4

Wrap tortillas in aluminum foil. Bake at 325° for 15 minutes.

Step 5

Spoon chicken and vegetables evenly down centers of tortillas, using a slotted spoon; roll up tortillas. Top each with 1/4 cup chopped tomato and 1 tablespoon sour cream.

Oxmoor House Cooking Light Collection

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