Strips of tender chicken breast and a jumble of veggies are skillet-cooked with BBQ sauce to make a quick and tasty filling for these fajitas.
What You Need
Original recipe yields 4 servings
1 Tbsp. olive oil
1 lb. boneless skinless chicken breast s, cut into strips
1 red pepper, cut into strips
1 cup chopped tomato es
1 small onion, sliced
1 jalapeño pepper, seeded, cut into strips
1/4 cup KRAFT Original Barbecue Sauce
8 corn tortilla s (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 5 min. or until browned.
Add red pepper, tomatoes, onions and jalapeño pepper; stir. Reduce heat to low; cover. Cook 10 min. allowing juices to release, stirring occasionally.
Stir in barbecue sauce; continue cooking until chicken is cooked through. Top each warmed tortilla evenly with chicken mixture, cheese and sour cream.
Save 6 grams of fat per serving by preparing with KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. You'll save 40 calories, too!
If you prefer a less spicy fajita or you are serving this dish to kids, green peppers are the perfect substitute for jalapeños.
Keeping it Safe
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 fajitas each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.