Skillet Chicken Fajitas

Photo by Jennifer W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    teaspoons olive oil

  • 1

    cup sliced red onion

  • 1

    cup sliced orange bell pepper

  • 1/2

    cup fresh corn kernels

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 1

    cup unsalted canned pinto beans, rinsed and drained

  • 3/4

    cup chopped tomatoes

  • 1/2

    cup unsalted chicken stock

  • 1 1/2

    tablespoons fresh lime juice

  • 4

    ounces skinless, boneless rotisserie chicken breast, shredded

  • 4

    ounces part-skim mozzarella cheese, shredded (about 1 cup)

  • 8

    (6-in.) corn tortillas

  • 8

    teaspoons reduced-fat sour cream

  • 1/2

    ripe peeled avocado, cut into 8 slices

Directions

1. Preheat broiler to high. 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. 3. Place pan in oven; broil 3 minutes or until cheese melts. 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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