Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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. 

Adam Hickman
Recipe by Cooking Light September 2016

Gallery

Credit: Victor Protasio; Styling: Paige Hicks

Recipe Summary

total:
20 mins
Yield:
Serves 4 (serving size: 2 tortillas and about 1/3 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

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

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

Nutrition Facts

429 calories; fat 14.9g; saturated fat 4.9g; mono fat 5.2g; poly fat 1.8g; protein 25g; carbohydrates 54g; fiber 10g; cholesterol 46mg; iron 2mg; sodium 577mg; calcium 313mg; added sugar 0; sugars 8.
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