Creamy Chicken Fajitas
Food on the Fly! Ease the stress of a busy day with delicious and simple dishes that are ready in minutes—like this one.
1 pound boneless skinless chicken breasts, cut into strips
1 cup each thin onion slices and green pepper strips
1 (10-ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
8 (6-inch) flour tortillas, warmed*
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 minutes or until chicken is done.
- Add cooking creme; cook and stir 2 minutes.
- Spoon down centers of tortillas; top with shredded cheese. Fold over.
Makes 4 servings.
*To Warm Tortillas: Wrap tortillas in dampened paper towels. Microwave on HIGH 45 seconds to 1 1/2 minutes, or until softened.
Tip: Substitute flank steak or pork cutlets for the chicken.
Recipe and photograph provided courtesy of PHILADELPHIA Cream Cheese; through ECES, Inc., Electronic Color Editorial Services.