Low-Fat Chicken Fajitas

Name: Low-Fat Chicken Fajitas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons canned chopped mild green chili peppers, well drained; 2 tablespoons reduced-fat sour cream; 3 1/2 tablespoons mild picante sauce or 3 1/2 tablespoons picante sauce; 1/2 teaspoon chili powder; 1/4 teaspoon paprika; 1/2 tablespoon extra virgin olive oil; 1 cup coarsely-diced sweet red pepper; 1 cup chopped onion; 3 cups sliced mushrooms; 1 1/4 lbs boneless skinless chicken breast halves, cubed; 1/4 cup mild picante sauce or 1/4 cup picante sauce; 2 tablespoons canned chopped mild green chili peppers, well drained; 1 teaspoon mild chili powder; 1 cup coarsely diced tomato; 1/3 cup coarsely sliced scallion; 1/4 teaspoon salt (optional); 1 pinch freshly-ground black pepper, to taste; 2 tablespoons reduced-fat sour cream; 8 large flour tortillas (8" dia); 1 ounce low-fat cheddar cheese, grated or shredded; 1 cup coarsely-cubed tomatoes (to garnish); 1/4 cup chopped fresh cilantro leaves (to garnish); sliced jalapeno peppers or shredded lettuce, for garnish

Submitted by Dancer

"This favorite main dish is zesty, colorful and satisfying, nothing is missing but excess fat. The picante sauce and amount of black pepper used will determine if the fajitas are slightly spicy or fiery."

Download

Ready In:: 50mins
Ingredients:: 23
Serves:: 8

ingredients

SAUCE
2 tablespoons canned chopped mild green chili peppers, well drained
2 tablespoons reduced-fat sour cream
3 ¹⁄₂ tablespoons mild picante sauce or 3 1/2 tablespoons picante sauce
¹⁄₂ teaspoon chili powder
¹⁄₄ teaspoon paprika
FILLING
¹⁄₂ tablespoon extra virgin olive oil
1 cup coarsely-diced sweet red pepper
1 cup chopped onion
3 cups sliced mushrooms
1 ¹⁄₄ lbs boneless skinless chicken breast halves, cubed
¹⁄₄ cup mild picante sauce or 1/4 cup picante sauce
2 tablespoons canned chopped mild green chili peppers, well drained
1 teaspoon mild chili powder
1 cup coarsely diced tomato
¹⁄₃ cup coarsely sliced scallion
¹⁄₄ teaspoon salt (optional)
1 pinch freshly-ground black pepper, to taste
2 tablespoons reduced-fat sour cream
FAJITAS
8 large flour tortillas (8" dia)
1 ounce low-fat cheddar cheese, grated or shredded
1 cup coarsely-cubed tomatoes (to garnish)
¹⁄₄ cup chopped fresh cilantro leaves (to garnish)
sliced jalapeno peppers or shredded lettuce, for garnish

directions

In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside.
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.
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.