Ingredients25 m servings 412 cals
- Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
- Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
- Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.
Per Serving: 412 calories; 9 g fat; 48.5 g carbohydrates; 33.8 g protein; 69 mg cholesterol; 1073 mg sodium. Full nutrition
ReviewsRead all reviews 8
Easy, fast, and delicious. What more can a person want? Will definitely make these again and again.
Followed the recipe,,,,,,with the exception of the chili powder and cumin (I used a package of McCormick fajita mix.....which is basically the same ingredients) and then we also added a little d...
I made the fajitas and I also made it into a bowl. The ro-tel adds so much flavor. It was really good
Wife said these were the best fajitas I've ever made. I let the chicken, peppers and onions sit in the marinade in the fridge for several hours. My, they were delicious!
This was very good. I just cut the recipe in half because I didn't need a lot. It was quick to make and very tasty. I have shared this recipe with 2 friends already.