Creamy Chicken Fajitas Recipes

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 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. Serve with toppings as desired.

Steps:

• Combine all ingredients (except chicken, bell peppers and medium onion) in a small bowl or 2-cup measuring cup.
• Wisk well until thoroughly mixed.
• Pour 1/2 cup over the chicken breasts. Cover and reserve the remainder in the refrigerator.
• Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.
• Grill chicken breasts over medium-hot coals. Baste with 1/2 cup of the chipotle-lime sauce while grilling.
• Slice bell pepper and medium onion into 1/4 inch slices.
• Saute in oil and 1/4 cup of the chipotle-lime sauce until tender. Cover until ready to serve.
• Wrap tortillas in foil and warm on the grill.
• Slice chicken into 1/4 inch strips. Pour remaining sauce over sliced chicken and pepper/onion strips.
• Serve on warm tortillas.