Everybody needs a quick easy Mexican fix, right? Here is a simple easy cure for ya! These quick and easy weeknight chicken fajitas are seasoned with Mexican spices, seared until tender and juicy, then placed on a chipotle sour cream coated tortilla with stir-fried bell peppers, and onions and topped with cheese, and fresh cilantro.
Here’s how I made these easy weeknight chicken fajitas:
The Fajita Seasoning:
Mix all the spices together in a sealed container and shake, or whisk together well in a small bowl.
The Chipotle Sour Cream:
Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be built.
The Fajitas:
Coat the chicken tenders well with the prepared fajita seasoning.
Note: You will not use all of the seasonings. You can store the leftover seasoning in an airtight jar or container for later use.
Chop and slice peppers into ¼-inch strips, no more than 3 inches in length. Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into ¼-inch wide strips by slicing from one flat side to the other.
Add one tablespoon of oil to a large cast iron skillet and heat over medium high heat. Add chicken tenders and sauté. Cook each tender, about 4 minutes on each side. Once done, remove them from the pan and set aside in a warm place.
Add the remaining tablespoon of olive oil to the skillet. Add in the onions and toss to coat. Add a small pinch of salt to help the cooking process. Cook onion for 2 to 3 minutes until they begin to wilt. Toss in the bell pepper slices into the pan, toss to coat and cook 1 to 2 minutes.
Remove the onions and peppers from the pan and place on a platter with the chicken in a warm place until tortillas are done.
Prepare tortillas, per package instructions or toast slightly over a gas burner. Remove the chipotle sour cream from the refrigerator and stir well. Using the back of a spoon or a spatula, smear some of the mixture onto the warmed tortilla.
Top with chicken tenders, peppers and onions and garnish with cheese and a sprinkle of cilantro and any toppings you wish to add.
Serve immediately and try not to bite your fingers.
Make these easy weeknight chicken fajitas. You’re only 30 minutes until your Mexican fix… go!
Easy Weeknight Chicken Fajitas
Ingredients
Fajita Seasoning Ingredients
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Chipotle Sour Cream Ingredients
- ½ cup sour cream
- 1 teaspoon chipotle pepper minced
- 2 teaspoons adobo sauce
Fajita Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken tenders about 6 to 8 chicken tenders
- 1 onion sliced into ¼ inch strips
- 1 red bell pepper sliced into ¼ inch strips
- 2 tablespoons olive oil (divided)
- 1 tablespoon Fajita seasoning recipe to follow
- ¼ cup chipotle sour cream recipe to follow
- 4 small tortillas
Garnish - The following are all optional and not limited to: cheese and fresh cilantro
Instructions
Fajita Seasoning Directions
- Mix all the spices together in a sealed container and shake, or whisk together well in a small bowl.
Chipotle Sour Cream Directions
- Mix the sour cream, chipotle pepper and adobo sauce with a whisk, until well blended. Place into the refrigerator until fajitas are ready to be built.
The Fajitas
- Coat the chicken tenders well with the prepared fajita seasoning.
- Chop and slice peppers into ¼ inch strips, no more than 3 inches in length.Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into ¼ inch wide strips by slicing from one flat side to the other.
- Add one tablespoon of oil to a large cast iron skillet and heat over medium-high heat. Add chicken tenders and sauté. Cook each tender, about 4 minutes on each side. Once done, remove them from the pan and set aside in a warm place.
- Add the remaining tablespoon of olive oil to the skillet. Add in the onions and toss to coat. Add a small pinch of salt to help the cooking process. Cook onion for 2 to 3 minutes until they begin to wilt. Toss in the bell pepper slices into the pan, toss to coat and cook 1 to 2 minutes.
- Remove the onions and peppers from the pan and place on a platter with the chicken in a warm place until tortillas are done.
- Prepare tortillas, per package instructions or toast slightly over a gas burner. Remove the chipotle sour cream from the refrigerator and stir well. Using the back of a spoon or a spatula, smear some of the mixture onto the warmed tortilla.
- Top with chicken tenders, peppers and onions and garnish with cheese and a sprinkle of cilantro and any toppings you wish to add.Serve immediately and try not to bite your fingers.Serve immediately.
Rachel says
Always looking for 30 minutes meals like I’m Rachael Ray or something. Looks yum!
The Mountain Kitchen says
Thanks, Lady! I need to make 30 minute meals more often. I torture myself in the kitchen during the work week, but I think I like it….
Julie is HostessAtHeart says
Yea an easy recipe. I love Mexican food and Cinco de Mayo is coming. Looks like a great recipe to pair with a margarita!!!!
The Mountain Kitchen says
Hope you have my recipe for that margarita handy, Julie! 😉
Cheryl "Cheffie Cooks" Wiser says
Oh my looks delish my friend!
The Mountain Kitchen says
Thanks, Cheryl! Quick, easy and good!! +++
Cecilia says
That’s a meal I will make immediately. I love chicken fajitas! Thanks for sharing.
The Mountain Kitchen says
You are welcome, Cecilia! If you make them let me know how they turn out. Thanks for coming to see what’s in The Mountain Kitchen today! 🙂
Dana @ IveGotCake says
Wham bam and thank you ma’am
🙂
The Mountain Kitchen says
Exactly! 😀
SJG says
I need these in my life! I’ve been bemoaning the lack of Mexican food over here, and now I have no excuse not to make it myself.
The Mountain Kitchen says
These use simple ingredients… no excuses!! 🙂