Easy Fajita Chicken Taquitos
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Easy Fajita Chicken Taquitos at home. For 68 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 193 calories, 10g of protein, and 7g of fat each. This recipe from Simply Being Mommy has 22 fans. Head to the store and pick up bbq sauce, butter, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Users who liked this recipe also liked Baked Chicken Fajita Taquitos, Easy Chicken Fajita Casserole, and Easy Chicken Fajitan Enchiladas.
Servings: 15
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 package (6oz) McCormick Fajita Skillet Sauce
4 tablespoons butter, divided
8 chicken tenders, cut in long, thin slices (or 2 boneless, skinless chicken breasts)
15 6" flour tortillas (fajita-size)
½ onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded cheese (I use a Mexican four blend, but feel free to use a different kind)
Equipment:
baking pan
bowl
oven
frying pan
Cooking instruction summary:
Preheat oven to 400 degrees. Prepare baking pan or dish by spraying with non-stick cooking spray; set aside.In a large skillet, heat 1 tablespoon butter. In a large bowl, combine chicken and package of Skillet Sauce (about 7 tablespoons); mix well. Once butter is melted, add chicken to skillet and cook chicken until fully cooked and browned. Once chicken is done, remove from skillet and keep warm.Using the same skillet, melt 2 tablespoons butter; add onion and cook until translucent. Add red bell pepper along with the remaining Skillet Sauce (about 2 tablespoons) and cook until the red bell pepper is tender crisp, or however you like them. If you want them softer, cook longer. Return chicken to the skillet and continue cooking for another two minutes; remove from heat.Lay the tortillas flat and top each one evenly with chicken and onion mixture. To make it easier to roll, place the mixture on one end of the tortilla, rather than the middle. Top with cheese and tightly roll the tortilla around the mixture and place in prepared backing dish. Melt the remaining tablespoon of butter, and brush over the top of the tortillas.Bake for about 12 minutes or until the tortillas start to brown. Serve with salsa and a side of rice and beans.
Step by step:
1. Preheat oven to 400 degrees. Prepare baking pan or dish by spraying with non-stick cooking spray; set aside.In a large skillet, heat 1 tablespoon butter. In a large bowl, combine chicken and package of Skillet Sauce (about 7 tablespoons); mix well. Once butter is melted, add chicken to skillet and cook chicken until fully cooked and browned. Once chicken is done, remove from skillet and keep warm.Using the same skillet, melt 2 tablespoons butter; add onion and cook until translucent.
2. Add red bell pepper along with the remaining Skillet Sauce (about 2 tablespoons) and cook until the red bell pepper is tender crisp, or however you like them. If you want them softer, cook longer. Return chicken to the skillet and continue cooking for another two minutes; remove from heat.Lay the tortillas flat and top each one evenly with chicken and onion mixture. To make it easier to roll, place the mixture on one end of the tortilla, rather than the middle. Top with cheese and tightly roll the tortilla around the mixture and place in prepared backing dish. Melt the remaining tablespoon of butter, and brush over the top of the tortillas.
3. Bake for about 12 minutes or until the tortillas start to brown.
4. Serve with salsa and a side of rice and beans.
Nutrition Information:
covered percent of daily need
