chicken fajitas 2

4 Servings
1 tablespoon Vegetable oil
Sliced onion
Peppers, cut into strips (red, yellow and green)
1 pounds Chicken tenderloins
  French's Fajita Seasonings
¾ cup Water
1 can Lindsay Sliced Ripe Olives
1 large Tomato cut into wedges
  Durkee Salsa Party Dips
  Durkee Guacamole Party Dips
  Fresh chopped cilantro

In a large skillet heat vegetable oil. Saute onion and peppers until tender. Remove from skillet and set aside. In same skillet, brown chicken tenderloins. Add French's Fajita Seasonings and water. Blend well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes.

Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives and tomato cut into wedges. To serve: Portion chicken mixture onto warm tortillas and garnish with Durkee Salsa Party Dips and Durkee Guacamole Party Dips and fresh, chopped cilantro.

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