Chicken Fajitas

Recipe Ingredients

		Sauce
2 tablespoons	30ml	Canned chopped mild green chili peppers - well drained
2 tablespoons	30ml	Reduced-fat sour cream
3 1/2 tablespoons	52ml	Mild or medium picante sauce
1/2 teaspoon	2.5ml	Chili powder
1/4 teaspoon	1.3ml	Paprika
		Filling
1/2 tablespoon	7.5ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Coarsely-diced sweet red peppers
1 cup	62g / 2.2oz	Chopped onions
3 cups	711ml	Sliced mushrooms
1 1/4 lbs	567g / 20oz	Boneless skinless chicken breast halves - cubed
1/4 cup	59ml	Mild or medium picante sauce
2 tablespoons	30ml	Canned chopped mild green chili peppers - well drained
1 teaspoon	5ml	Mild chili powder
1 cup	62g / 2.2oz	Coarsely diced tomatoes
1/3 cup	78ml	Coarsely sliced scallions
1/4 teaspoon	1.3ml	Salt - (optional)
1		Freshly-ground black pepper - or to taste
2 tablespoons	30ml	Reduced-fat sour cream
		Fajitas
8		Flour tortillas - (8" dia) (large)
1 oz	28g	Reduced-fat cheddar cheese - grated or shredded
1 cup	62g / 2.2oz	Coarsely-cubed tomatoes - for garnish
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves - for garnish
		Chopped scallions, sliced jalapeño
		Peppers, or shredded lettuce - for garnish

Recipe Instructions

To prepare the sauce: In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika. Set aside.

To prepare the filling: Preheat the oven to 375 degrees. In a 12-inch nonstick skillet over medium-high heat, warm the oil. Add the red peppers and onions. Cook, stirring frequently, for 3 minutes, or until slightly soft. Add the mushrooms. Cook, stirring often, for 4 minutes, or until the mushrooms release their juices.

Raise the heat to high. Stir in the chicken, picante sauce, chili peppers and chili powder. Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients.

Stir in the tomatoes, scallions, salt (if using) and black pepper. Cook for 1 minute; remove from the heat and stir in the sour cream.

To prepare the fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling. Coat a 3-quart baking dish with nonstick spray. Arrange the fajitas, seam-side down, in the dish. Cover with foil and bake for 10 minutes.

Spoon the sauce over the fajitas. Sprinkle with the cheese. Cover the casserole with foil and bake for 10 minutes longer. Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce.

This recipe yields 8 servings.

Nutritional Information Per Serving: Calories: 181; Fat: 5.3 grams (26% of calories); Cholesterol: 29 milligrams; Sodium: 487 milligrams; Fiber (grams) 2.8.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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