Creamy Fajita Skillet
This Creamy Fajita Skillet has everything you love about fajitas in one easy-to-make dish with minimal cleanup. Packed with chicken, peppers, onions, and Hood Light Cream, it's a comfort food dinner perfect for the back to school season.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 people
- 3 cups shredded rotisserie chicken
- 1/2 Tbsp chili powder
- 1/2 tsp cumin
- 1 Tbsp olive oil
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cloves garlic, minced
- 1 cup Hood Light Cream
- 1/2 cup salsa
- 3 6" flour tortillas, sliced into strips
- 1/3 cup shredded cheese
- Avocado, sliced tomatoes, cilantro, sour cream (optional, for topping)
Toss chicken with chili powder and cumin.
Heat oil in a 12-inch skillet. Add onions and cook over medium heat for about 3 minutes.
Add red and green peppers and cook two more minutes. Add garlic and cook for one more minute.
Stir Light Hood Cream and salsa into skillet and let cook for about three minutes to thicken a bit.
Stir in chicken and tortilla strips until fully coated with sauce. Top with shredded cheese. Cook until cheese melts.
Add additional toppings of your choice.