Chicken Fajita Chili Recipes

CHILI-LIME CHICKEN FAJITAS

Chili-Lime Chicken Fajitas image

I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 tablespoons canola oil, divided
3 tablespoons lime juice, divided
1-1/2 teaspoons grated lime zest
1 teaspoon chili powder
3/4 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1 large sweet red pepper and large green pepper, thinly sliced
1 medium onion, thinly sliced
16 corn tortillas (6 inches)
Lime wedges
Optional: sour cream, chopped cilantro

Steps:

In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein.

FLAVORFUL CHICKEN FAJITAS

Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN FAJITA TACOS RECIPE BY TASTY

Chicken Fajita Tacos Recipe by Tasty image

Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream

Provided by Joey Firoben

Categories Lunch

Yield 4 tacos

Number Of Ingredients 12

Ingredients

2 cups shredded chicken
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
½ white onion, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
4 corn tortillas
sour cream, for topping

Steps:

In a large, nonstick skillet, heat the olive oil over medium heat.
Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
Pour the chicken mixture into a large serving bowl .
Toast the tortillas in the seasoned pan, about 3 minutes per side.
Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

GRILLED CHICKEN FAJITAS

Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

Ingredients

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut bell peppers in half and discard the inner membranes and seeds.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

CHICKEN FAJITA CHILI

Chicken Fajita Chili image

Combine the ingredients in your slow cooker before you head out the door. Supper will be ready when you return. Exhanges: 1.5 vegetable, 1 starch, 4 lean meat. I found this recipe in Diabetic Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories < 4 Hours

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning mix
1/2 teaspoon ground cumin
2 garlic cloves, minced
28 ounces no-salt-added diced tomatoes (2-14.5oz cans)
16 ounces bagged frozen pepper and onion stir fry vegetables (peppers, yellow, green, and red)
15 ounces cannellini beans, rinsed and drained (white kidney)
3 tablespoons shredded reduced-fat cheddar cheese (optional)
light sour cream (optional)
guacamole (optional)

Steps:

In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3 1/2 or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting 4-5 hours or on high-heat setting 2-2 1/2 hours.
If desired, top individual servings with shredded cheese, light sour cream, and or guacamole.

Nutrition Facts : Calories 296.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 87.8, Sodium 128.9, Carbohydrate 24.7, Fiber 6.3, Sugar 4.2, Protein 43.3

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