Ranch Chicken Fajitas Food

RANCH CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. In a small bowl, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.

RANCH CHICKEN FAJITAS

Steps:

• Cut the chicken (uncooked) into bite size pieces.
• Stir in the ranch dressing mix.
• I usually let this sit in the fridge for about 30 minutes or so.
• Cut up the bell pepper and onion.
• Cook the pepper and onion in a bit of olive oil until done.
• Add chicken and cook and stir until done.
• That's it!
• Just assemble your fajitas and enjoy!

MONTEREY CHICKEN FAJITAS

Steps:

• Heat oil over med-high heat, brown chicken strips, add peppers and onions to the pan and cook until tender-crisp.
• Add soup and salsa to the pan, heat through.
• Spoon down the center of tortillas.
• Top with cheese and fold up the tortilla.

CHICKEN FAJITAS

Steps:

• In small bowl, mix mix first 4 ingredients.
• Add chicken and marinate for 15 minutes.
• In skillet, cook onion and chicken with marinade for 3 minutes.
• Add peppers, saute for 3 minutes.
• Stir in salsa.
• Divide among tortillas.
• Top with cheese.
• Roll up and serve.