Average Rating: 0TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
YIELD: 6 servings.Ingredients
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, 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
- 1 cup sour cream
- Optional: Shredded cheddar cheese, taco sauce, salsa and guacamole
Instructions
- 1. In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 1-4 hours.
- 2. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- 3. 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.
- 4. Spoon filling down the center of tortillas; fold in half. In a small bowl, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.