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Sunday, March 20, 2011

Creamy Chicken Fajitas

Servings:  4
Suggestions:  Mexican Rice, Black Beans
Source:  Kraft/Philly

  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 1 cup thin onion slices and green pepper strips
  • 1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
  • 8 flour tortillas (6 inch), warmed
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

  1. Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
  2. Add cooking creme; cook and stir 2 min.
  3. Spoon down centers of tortillas; top with shredded cheese. Fold in half.

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