These easy weeknight chicken fajitas with seared chicken with Mexican spices served on a tortilla with chipotle sour cream, veggies, cheese and garnishes. |
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Easy Weeknight Chicken Fajitas

These easy weeknight chicken fajitas with seared chicken with Mexican spices served on a tortilla with chipotle sour cream, veggies, cheese, and garnishes.
Course Main Course
Cuisine American, Mexican
Keyword chicken, easy, Fajitas, Weeknight
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 438kcal
Author David & Debbie Spivey


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


    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.


    You will not use all of the fajita seasoning. You can store the leftover seasoning in an airtight jar or container for later use.


    Calories: 438kcal | Carbohydrates: 23g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 1430mg | Potassium: 661mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1920IU | Vitamin C: 41.7mg | Calcium: 92mg | Iron: 2.7mg
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