Tex Mex One Pan Chicken Fajitas Recipes

TEX-MEX ONE-PAN CHICKEN FAJITAS

Tex-Mex One-Pan Chicken Fajitas image

Try your hand at our Tex-Mex One-Pan Chicken Fajitas. These simple and scrumptious Tex-Mex One-Pan Chicken Fajitas will be your new weeknight go-to.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
1-1/2 cups mixed red and yellow pepper strips
1/2 cup slivered onions
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. (1/2 of 1.4-oz. pkg.) TACO BELL® Fajita Seasoning Mix
8 flour tortillas (6 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped fresh cilantro

Steps:

Combine chicken, peppers and onions in shallow dish. Whisk dressing and seasoning mix until blended; pour over chicken mixture. Stir to evenly coat chicken and vegetables with dressing mixture. Refrigerate 20 min.
Heat oven to 400°F. Spray rimmed baking sheet with cooking spray. Drain chicken mixture. Spread chicken and vegetables onto prepared baking sheet. Bake 10 min. Meanwhile, wrap tortillas in foil.
Spoon chicken and vegetables to one side of baking sheet; place tortillas on other side of baking sheet. Bake 10 min. or until chicken is done and tortillas are heated through.
Serve tortillas topped with chicken mixture, cheese and cilantro.

Nutrition Facts : Calories 410, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 980 mg, Carbohydrate 32 g, Fiber 5 g, Sugar 7 g, Protein 29 g

TEX-MEX CHICKEN FAJITAS

Tex-Mex Chicken Fajitas image

To make this satisfying main dish, Nancy simply folds the zesty chicken starter into warm four tortillas, then sprinkles them with cool toppings like fresh tomatoes, lettuce and sour cream.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 medium sweet red pepper, thinly sliced
2 teaspoons canola oil
2 cups Tex-Mex Chicken Starter
2 tablespoons water
8 flour tortillas (7 inches), warmed
Shredded Monterey Jack cheese, shredded lettuce, chopped tomato, sour cream and salsa, optional

Steps:

In a large skillet, saute red pepper in oil until crisp-tender. Add chicken starter and water; heat through. Spoon filling down the center of tortillas; fold in half. Serve with the cheese, lettuce, tomato, sour cream and salsa if desired.

Nutrition Facts :

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS

Tex-Mex Chicken Fajitas with Peppers and Onions image

An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
Serve with the warm tortillas and toppings.

ONE-PAN TEX-MEX CHICKEN & RICE

One-Pan Tex-Mex Chicken & Rice image

Meet your new week night favorite - One-Pan Tex Mex Chicken & Rice. Transform chicken breasts, veggies & cheese into saucy Tex-Mex chicken & rice.

Provided by My Food and Family

Categories Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. ground cumin
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 red onion, slivered
1 green pepper, cut into strips
1-1/2 cups instant white rice, uncooked
1 cup water
3/4 cup TACO BELL® Mild Sauce
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
Remove from heat; cover. Let stand 5 min.

Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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