Prep Time: 20 minutes
Cooking Time: 20 minutes
I love chicken fajitas, but often times I don’t have the time to put together my traditional fajita meal. On nights like that, I pull this recipe out, and am eating in under an hour for under 10 bucks. This is good chow.
1 lb. boneless chicken breasts, cut into strips
1 pkg. (1.25 oz.) taco seasoning mix
1 tsp. vegetable oil
1/4 cup Italian salad dressing
1 pkg. (16 oz.) pepper stir fry frozen vegetable mix
8 flour tortillas (6 inch), heated (how-to)
1 1/2 cups shredded Cheddar cheese
1. In a medium-bowl combine the sliced chicken and taco seasoning and vegetable oil; mix to coat.
2. Preheat a large nonstick skillet over medium heat. Add chicken mixture; cook and stir 5 minutes or until done, stirring occasionally.
3. Stir in dressing, frozen vegetables; cook 5 minutes or until vegetables are crisp-tender, stirring occasionally.
4. Spoon down centers of heated tortillas; top with cheese, salsa, and sour cream.
Substitute frozen Asian mixed vegetables, or your favorite blend, in place of the pepper stir fry veggies.