Fajitas de Pollo y Verduras

Ingredientes

• 2 tablespoons vegetable oil
• 2 cups thinly sliced red or yellow bell peppers
• 1 cup thinly sliced red onions
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 2/3 cup water
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package
• 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• Sliced jalapeño chiles
• Chopped tomatoes
• Lime wedges
• 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
• 1 container (7 oz) Old El Paso™ Crema Mexicana
• Guacamole
• Pico de gallo salsa

Preparación

1. 1

   In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add bell peppers and onions. Cook over medium heat 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Spoon vegetables onto platter; cover to keep warm.

2. 2

   Add remaining 1 tablespoon oil to same skillet over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer 2 to 3 minutes or until thickened. Add to platter with vegetables.

3. 3

   To serve, fill tortillas with warmed chicken, bell pepper mixture and your favorite toppings.