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Foil-Pack Chicken Fajita Dinner

Foil-Pack Chicken Fajita Dinner recipe
photo by:kraft
From chicken breasts to peppers, salsa and shredded cheese, this delectable dish has it all—in a foil pack that's easy on the cleanup crew!
10 min
45 min
4 servings
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This dish was so easy to prepare, and really terrific--just put everything in a casserole dish and cooked slightly longer--thanks for another GREAT RECEIPE!!!!
Great recipe!! Instead of adding water to the rice mix, I added 2 ice cubes before sealing the final side. This saves time by not requiring the 1-inch rim on the foil. I have passed this recipe along to many friends. What a great way to use my peppers from the garden!
I made this last night and my 5 yr.old helped. She loved it and was so excited to say she "cooked dinner". The extra seasoning that was left over I used to season the chicken. I doubled the recipe and it came out perfect. Sour cream is the perfect topper. We will for sure make this recipe again.
My family enjoyed this recipe very much and we will definitely be fixing this again.
My husband and I thoroughly enjoyed this recipe. I substitued the white rice for brown and also used Fat Free Cheddar. That helped make it an even MORE low-cal supper!!!!! Perfect if you are counting calories.
This is easy and really tasty. I can't wait to make it again.
My family loved it, but I needed to add more salsa since the rice was a little dry. Also, next time I will add some onions and black beans as well. I sliced my chicken breasts into strips so it was done after about 45 minutes.
Excellent! I used a frozen 3 pepper and onion blend instead of fresh peppers - it was great. I also made one with instant brown rice and it turned out as well as the white rice. I, too, cooked it longer than 35 minutes; closer to 45. This will definitely become a staple in our house!
Very good! I used fajita seasoning rather than taco seasoning, and added onions in addition to the peppers - my whole family loved it! It did take longer than 35 minutes to cook (I'm guessing the chicken breasts I used were larger than the recipe was written for). I put a digital meat thermometer in one of the packets, and just cooked them until the alarm went off (about 50 minutes).
After 30 minutes the chicken still looked raw ... it took about 50 - 55 minutes total, but the wait was well worth it! I did use an entire packet of taco seasoning, and it was wonderful with the sour cream.
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