Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
Delicious skillet chicken fajitas topped with creamy jalapeño verde sauce, perfect for a quick and tasty meal.
Equipment
- large skillet
- small skillet
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1.5 pounds boneless chicken breast or thighs, thinly sliced
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or tajin
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- kosher salt and black pepper to taste
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- chili flakes to taste
- 1 each yellow onion, sliced
- 2 each bell peppers, sliced
- 1 each poblano pepper, sliced
- 8-10 tortillas, warmed
- cotija cheese, limes, and cilantro for serving
Creamy Jalapeño Verde Sauce
- 4 ounces cream cheese, at room temperature
- 0.75 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped
Instructions
Cooking Instructions
- In a large skillet, combine the olive oil, chicken, paprika, chili powder, cumin, oregano, salt, and pepper, toss to coat. Set the skillet over high heat. Cook until seared all over and cooked through, 8-10 minutes. During the last 2 minutes of cooking, add the butter, garlic, and chili flakes. Cook 1 minute, then remove everything from the skillet.
- In the same skillet, add the onions and cook until fragrant, about 5 minutes. Toss in the bell peppers and poblano peppers. Season with salt and pepper. Cook until the peppers are tender, another 5 minutes.
- Add the chicken to the peppers and toss to combine.
- To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños.
- Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the verde sauce, cilantro, and cheese. Enjoy!
Notes
Nutritional information is only an estimate and accuracy is not guaranteed.
Nutrition
Serving: 1servingCalories: 656kcal
Tried this recipe?Let us know how it was!