Photo: Victor Protasio; Styling: Paige Hicks
20 minutes
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. 


How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 3

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

Step 4

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

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