Weeknight Chicken FajitasEstimated Cost:  $10.00

Prep Time:  20 minutes

Cooking Time:  20 minutes

Serves:  4

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
chunky salsa
sour cream

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.

Mike’s comments:

Substitute frozen Asian mixed vegetables, or your favorite blend, in place of the pepper stir fry veggies.

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