Chipotle Chicken Fajitas

By Marian Cooper Cairns These spicy chicken fajitas take barely any time and require only a cast-iron skillet. Oh, and they're great too!

Chipotle Chicken Fajitas

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. boneless, skinless chicken breasts, cut into thin strips

  • 1

    tsp. ground cumin

  • 1

    tsp. chili powder

  • Kosher salt

  • Freshly ground black pepper

  • 1

    tbsp. canola oil

  • 1

    red bell pepper, sliced

  • 1

    small onion, sliced

  • 1

    c. sliced mushrooms

  • 3

    garlic cloves, chopped

  • 1

    tbsp. chopped chipotles in adobo

  • tbsp. fresh lime juice

  • 8

    warm flour tortillas

  • Grated Cheddar cheese, for serving

  • Cilantro, for serving

  • Lime wedges, for serving


1 Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet. 2 Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper. 3 Serve chicken and vegetables with tortillas and toppings.


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