Southwestern Chicken Fajitas

20 minutesServes 4
Southwestern Chicken Fajitas


  • 2 tbsp canola oil, divided
  • 1 ½ lb Chicken Breast Strips
  • Kosher salt and pepper, to taste
  • 16 oz Southwest Veggie Kit
  • 8 oz Frontera New Mexico Taco Skillet Sauce
  • 1 pkg La Tortilla Handmade Style Flour Tortillas
  • Daisy Brand Sour Cream
  • Lime, cut into wedges
  • Fresh cilantro, for serving

Southwest Veggie Kit:

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 white onion, sliced


In large skillet, add oil and heat over medium-high for 2-3 minutes. Add chicken and season with salt and pepper. Cook until brown on all sides and the juices run clear, about 5-6 minutes. Remove to plate.

Add remaining 1 tbsp oil to pan and add vegetables from veggie kit. Sauté until lightly browned and slightly tender, about 5 minutes.

Return chicken to pan, reduce heat to medium and add taco skillet sauce to the pan. Simmer until the mixture is warm and bubbling, about 5 minutes.

While mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds — 1 minute per side.

To serve, spoon chicken in warm tortillas and top with sour cream, a squeeze of lime and cilantro.