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Homemade Easy 30-Minute Chicken Fajitas photo

Easy 30-Minute Chicken Fajitas

Quick and flavorful, these Easy 30-Minute Chicken Fajitas are bursting with colorful veggies and tender chicken. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Fajitas:
  • 2 to 3 tablespoons olive oil or as necessary
  • 1 to 1.25 pounds boneless skinless chicken breasts sliced into 1/2-inch strips
  • 1 medium/large sweet Vidalia onion thinly sliced
  • 1 medium red bell pepper cut into thin strips
  • 1 medium yellow bell pepper cut into thin strips
  • 1 cup water
  • 1 one-ounce packet Old El Paso Fajita Seasoning Mix
  • 1 eight-count package Old El Paso Flour Tortilla Shells for serving
  • Guacamole, sour cream, cheese, lime juice for optional toppings

Equipment

  • Large skillet or frying pan
  • Cutting board and sharp knife
  • Measuring Spoons
  • Spatula or wooden spoon
  • Serving plates

Method
 

Cooking Instructions:
  1. Start by washing and slicing your vegetables. Thinly slice the Vidalia onion and cut the bell peppers into strips. Next, slice the boneless skinless chicken breasts into 1/2-inch strips.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm up for about a minute until it shimmers.
  3. Add the sliced chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  4. Once the chicken is cooked, add the thinly sliced onion and bell peppers to the skillet. Sauté for another 5 minutes, or until the vegetables are tender but still crisp.
  5. Sprinkle the Old El Paso Fajita Seasoning Mix over the chicken and vegetables. Pour in 1 cup of water and stir to combine. Let the mixture simmer for a couple of minutes until the sauce thickens slightly.
  6. While the chicken and vegetables are finishing up, warm the Old El Paso Flour Tortilla Shells according to package instructions.
  7. Once everything is cooked and the tortillas are warm, serve! Place the chicken and vegetable mixture in the center of each tortilla, and add your favorite toppings.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze the cooked mixture for up to 3 months for longer storage.
  • Warm tortillas just before serving for the best texture.