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CATEGORY CUISINE TAG YIELD
Meats, Dairy Fajitas, Poultry 4 Servings

INGREDIENTS

1 lb Chicken tenders
1/4 c Lime juice
4 Garlic, minced diced
1 c Red bell pepper, sliced
1 c Green bell pepper, sliced
1/2 t Ground cumin
1/4 t Salt
1/4 t Ground red pepper
8 t Low fat sour cream
8 6-inch tortillas warmed
Salsa, optional

INSTRUCTIONS

Arrange chicken in 10 x 7-inch glass baking dish; add lime juice and 2
cloves of garlic. Toss to coat.  Cover; marinate in refrigerator for 30
minutes, stirring occasionally.  Spray large skillet with nonstick
cooking spray; heat over medium heat  until hot. Add chicken mixture;
cook and stir 5 to 7 minutes until  browned and no longer pink in the
center.  Remove chicken from skillet; set aside. Drain excess liquid
from  skillet, if necessary.  Add bell peppers and remaining garlic to
skillet; cook and stir about  5 minutes or until pepper are tender.
Sprinkle with cumin, salt, and  ground red pepper. Return chicken to
skillet.  Cook and stir 1 to 2 mintues.  Spread 1 teaspoon sour cream
on 1 side of each torilla. Spoon chicken  and pepper mixture evenly
over sour cream; fold bottom of tortilla  and roll up sides. Serve with
salsa, if desired.  NOTE: Personally I like quacamole and pico de gallo
on my fajitas in  addition to the salsa.  Courtesy of Sack n Save
Grocery Store.  Posted to MM-Recipes Digest V4 #4 by BobbieB1@aol.com
on Feb 2, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 379
Calories From Fat: 174
Total Fat: 19.3g
Cholesterol: 59mg
Sodium: 1622.5mg
Potassium: 712.1mg
Carbohydrates: 31.5g
Fiber: 5.6g
Sugar: 6g
Protein: 21.8g


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