Ingredients
The following ingredients have 4 Servings
- 1 tablespoon Vegetable Oil
- 2 large Onions (each cut into 8 wedges)
- 1 large Green Bell Pepper (seeded and cut into 1/2-inch strips)
- 1 large Red Bell Pepper (seeded and cut into 1/2-inch strips)
- 4 boneless, skinless Chicken Breast Halves (1 to 1-1/4 pounds total), cut into 1/2-inch strips
- 2 tablespoons Dry Fajita Seasoning
- 1 cup Salsa, store bought or homemade, of choice (See Box Below for Links to Recipes) (to serve)
- 1 cup Sour Cream (to serve)
- 1 cup shredded Cheddar Cheese or Mexican Blend Cheese (to serve)
- 4 cups shredded Iceberg Lettuce (to serve)
- Ten 8-inch Flour Tortillas (to serve)
Instruction
- Pour oil into a large skillet. Place skillet over medium-high heat.
- When oil is hot and shimmering, add onions and peppers. Sauté 3 to 5 minutes, or until onions are tender and fragrant.
- In a small bowl, add chicken and fajita seasoning. Mix well until chicken is thoroughly coated with seasoning.
- Add chicken to skillet. Continue to cook for 5 to 6 minutes, or until no pink remains in chicken (internal temperature should be at least 165°F) and onions are browned, stirring frequently.
- Place chicken mixture onto a large platter.
- Place salsa, sour cream, cheese and lettuce into individual serving bowls.
- Warm tortillas and place on a plate.
- Serve immediately.
