Ranch Chicken Fajitas

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  • Total Time

    Prep: 20 min. + marinating Cook: 10 min.


  • Makes

    6 servings

    • Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • 1 cup sour cream
  • Optional: Shredded cheddar cheese, taco sauce, salsa and guacamole

    • Directions

  • 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 tablespoonHidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.
    • Nutrition Facts

    1 fajita: 488 calories, 24g fat (7g saturated fat), 72mg cholesterol, 1257mg sodium, 39g carbohydrate (3g sugars, 3g fiber), 29g protein.
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