Chicken Fajitas
Source of Recipe
unknown
List of Ingredients
Sauce:
2 tbsp green chilies
3 1/2 tbsp picante sauce
1/4 tsp paprika
2 tbsp reduced fat sour cream
1/2 tsp chili powder
Filling:
1/2 tbsp olive oil
1 cup chopped onions
1 cup coarsely diced red peppers
3 cups sliced mushrooms
1 1/4 lb chicken breast, cubed
1/4 cup picante sauce
2 tbsp green chilies
1 tsp chili powder
1 cup coarsely diced tomatoes
1/3 cup coarsely sliced scallions
1/4 tsp salt
2 tbsp reduced fat sour cream
Fajitas:
8 large flour tortillas
1/4 cup shredded cheddar cheese
Chopped scallions, sliced jalapeno peppers and shredded lettuce for garnishRecipe
To prepare sauce, mix ingredients and set aside.
To prepare filling, preheat the oven to 375 degrees. In a 12-inch skillet over medium-high heat, warm the oil. Add the peppers and onions. Cook, stirring frequently, until soft. Add the mushrooms. Cook, stirring often, until mushrooms release their juices. Raise the heat to high. Stir in the chicken, picante, chilies and chili powder. Cook, stirring frequently, until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients. Stir in the tomatoes, scallions, salt and pepper. Cook for 1 minute; remove from the heat and stir in the sour cream.
To prepare the fajitas, divide the filling evenly among the tortillas and roll them up to enclose the filling. Coat a 3 quart baking dish with nonstick cooking spray. Arrange the fajitas, seam side down, in the dish. Cover with foil and bake for 10 minutes. Spoon the sauce over the fajitas. Sprinkle with the cheese. Cover the casserole with foil and bake for 10 minutes longer. Serve garnished with the scallions, jalapeno peppers and lettuce.
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