Canned green chiles spice up these classic chicken fajitas, which are ready in just 30 minutes.
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1/4 cup vegetable oil, divided
3 medium cloves garlic, minced
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/2 teaspoon ground chipotle
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breast, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
One 4–ounce can green chilies
Fresh cracked black pepper
Flour or corn tortillas
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)
How to Make It
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground chipotle, paprika, cumin, sugar and fresh lime juice. Set aside.
Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
Stir in the green chiles and the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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