Recipe: Easy Chicken Fajitas (using chopped cooked chicken)

EASY CHICKEN FAJITAS

1 medium onion, sliced
1 medium red bell pepper, thinly sliced
2 tablespoons Mexican seasoning*
1 tablespoon vegetable oil
2 cups chopped deli rotisserie cooked chicken (from 2 to 2 1/2-lb chicken)
1/2 cup Old El Paso Thick 'n Chunky salsa
TO SERVE:
8 (6-inch) flour tortillas
1 large tomato, chopped (1 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1/2 cup sour cream

In large bowl, toss onion, bell pepper, Mexican seasoning and oil.

Heat 12-inch skillet over medium-high heat; add onion mixture. Cook about 4 minutes, stirring frequently, until onion is crisp-tender.

Stir in chicken. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in salsa.

Divide chicken mixture among tortillas. Sprinkle with tomato and cheese. Add lettuce and sour cream. Roll up tortillas.

*Substitute for Mexican seasoning:
1 teaspoon dried onion flakes, 1/2 teaspoon dried oregano leaves, 1/4 teaspoon ground cumin and 1/4 teaspoon garlic powder.

Makes 4 servings
From: Recipe booklet: Easy Recipes with Rotisserie Chicken, Betty Crocker Recipe Magazine #230, March 2006