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Main dishes

Chicken Tinga Fajitas

photo by:kraft
In this take on the Mexican favorite, chipotle-spiced chicken tinga is served on flour tortillas to be enjoyed as a fajita.
time
prep:
10 min
total:
30 min
servings
total:
8 servings, one fajita each
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What You Need

1/4
cup  KRAFT Zesty Italian Dressing, divided
1
large  onion, halved, sliced
1-1/2
lb.   boneless skinless chicken breasts, cut into thin strips
1
can   (14-1/2 oz.) diced tomatoes, drained
2
Tbsp.   chopped chipotle chili peppers
8
 flour tortillas (6 inch), warmed
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT 2 Tbsp. of the dressing in large skillet. Add onions; cook 5 min. or until tender. Transfer to medium bowl.

HEAT 1 Tbsp. of the remaining dressing in same skillet. Add half of the chicken; cook and stir 4 to 5 min. or until browned. Transfer to bowl with onions. Repeat with remaining 1 Tbsp. dressing and remaining chicken. Return onions and chicken to skillet.

ADD tomatoes and chipotle pepper to skillet. Bring to boil; simmer 8 to 10 min. or until chicken is cooked through and most of the liquid is evaporated. Serve with tortillas; top with sour cream.

Kraft Kitchens Tips

Substitute
Pork is a great substitute for chicken. Cut 1-1/2 lb. boneless pork chops into strips and prepare as directed.
Make Ahead
Make tinga up to 2 days ahead. Reheat in skillet or microwave in microwaveable dish. It can also be prepared ahead and be kept frozen for up to 2 weeks.
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