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

Heat up the skillet and make these chicken fajitas—the recipe rivals that of your local Mexican restaurant, and the price is right too.

Ann Bahm, Sammamish, WA
Recipe by Cooking Light September 2005

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.

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  • Prepare grill.

  • Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.

  • Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.

  • Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.

Nutrition Facts

340 calories; calories from fat 10%; fat 3.9g; saturated fat 0.6g; mono fat 1.7g; poly fat 1.1g; protein 32.4g; carbohydrates 41.5g; fiber 2.2g; cholesterol 71mg; iron 2.4mg; sodium 997mg; calcium 66mg.
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