Low-fat Chicken Fajitas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 tablespoons canned chopped mild green chili peppers, well drained
• 2 tablespoons reduced-fat sour cream
• 3 1/2 tablespoons mild picante sauce or 3 1/2 tablespoons picante sauce
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 tablespoon extra virgin olive oil
• 1 cup coarsely-diced sweet red pepper
• 1 cup chopped onion
• 3 cups sliced mushrooms
• 1 1/4 lbs boneless skinless chicken breast halves, cubed
• 1/4 cup mild picante sauce or 1/4 cup picante sauce
• 2 tablespoons canned chopped mild green chili peppers, well drained
• 1 teaspoon mild chili powder
• 1 cup coarsely diced tomato
• 1/3 cup coarsely sliced scallion
• 1/4 teaspoon salt (optional)
• 1 pinch freshly-ground black pepper, to taste
• 2 tablespoons reduced-fat sour cream
• 8 large flour tortillas (8" dia)
• 1 ounce low-fat cheddar cheese, grated or shredded
• 1 cup coarsely-cubed tomato (to garnish)
• 1/4 cup chopped fresh cilantro leaves (to garnish)
• chopped scallions or sliced jalapeno peppers or shredded lettuce, for garnish

Recipe

• 1 in a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside.
• 2 preheat the oven to 375 degrees.
• 3 in a 12-inch nonstick skillet over medium-high heat, warm the oil.
• 4 add the red peppers and onions.
• 5 cook, stirring frequently, for 3 minutes, or until slightly soft.
• 6 add the mushrooms.
• 7 cook, stirring often, for 4 minutes, or until the mushrooms release their juices.
• 8 raise the heat to high.
• 9 stir in the chicken, picante sauce, chili peppers and chili powder.
• 10 cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients.
• 11 stir in the tomatoes, scallions, salt (if using) and black pepper.
• 12 cook for 1 minute; remove from the heat and stir in the sour cream.
• 13 fajitas: divide the filling evenly among the tortillas and roll them up to enclose the filling.
• 14 coat a 3-quart baking dish with nonstick spray.
• 15 arrange the fajitas, seam-side down, in the dish.
• 16 cover with foil and bake for 10 minutes.
• 17 spoon the sauce over the fajitas.
• 18 sprinkle with the cheese.
• 19 cover the casserole with foil and bake for 10 minutes longer.
• 20 serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce.