• 33 Ratings

Serve this quick skillet dinner in warm tortillas for a new take on Mexican cooking.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.

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  • Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.

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Instructions Checklist
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  • Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.

Nutrition Facts

191 calories; 6 g total fat; 1 g saturated fat; 45 mg cholesterol; 298 mg sodium. 18 g carbohydrates; 2 g fiber; 20 g protein; 103 RE vitamin a; 100 mg vitamin c; 20 mg calcium; 2 mg iron;

Reviews

33 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3