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Chicken Fajitas

main dish, poultry, low fat, chicken

=== SAUCE ===
2 tablespoons canned chopped mild green chili pep; well drained
2 tablespoons reduced-fat sour cream
3 1/2 tablespoons mild or medium picante sauce
1/2 teaspoon chili powder
1/4 teaspoon paprika
=== FILLING ===
1/2 tablespoon extra-virgin olive oil
1 cup coarsely-diced sweet red peppers
1 cup chopped onions
3 cups sliced mushrooms
1 1/4 pounds boneless skinless chicken breast ha; cubed
1/4 cup mild or medium picante sauce
2 tablespoons canned chopped mild green chili pep; well drained
1 teaspoon mild chili powder
1 cup coarsely diced tomatoes
1/3 cup coarsely sliced scallions
1/4 teaspoon salt; (optional)
1 pinch freshly-ground black pepper; or to taste
2 tablespoons reduced-fat sour cream
=== FAJITAS ===
8 large flour tortillas - (8' dia)
1 ounce reduced-fat cheddar cheese; grated or shredded
1 cup coarsely-cubed tomatoes; for garnish
1/4 cup chopped fresh cilantro leaves; for garnish
Chopped scallions, sliced jalapeņo
peppers, or shredded lettuce; for garnish

To prepare the sauce: In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika. Set aside. To prepare the filling: Preheat the oven to 375 degrees. In a 12-inch nonstick skillet over medium-high heat, warm the oil. Add the red peppers and onions. Cook, stirring frequently, for 3 minutes, or until slightly soft. Add the mushrooms. Cook, stirring often, for 4 minutes, or until the mushrooms release their juices. Raise the heat to high. Stir in the chicken, picante sauce, chili peppers and chili powder. Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients. Stir in the tomatoes, scallions, salt (if using) and black pepper. Cook for 1 minute; remove from the heat and stir in the sour cream. To prepare the fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling. Coat a 3-quart baking dish with nonstick spray. Arrange the fajitas, seam-side down, in the dish. Cover with foil and bake for 10 minutes. Spoon the sauce over the fajitas. Sprinkle with the cheese. Cover the casserole with foil and bake for 10 minutes longer. Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce. This recipe yields 8 servings. Comments: This favorite main dish is zesty, colorful and satisfying -- nothing is missing but excess fat. The picante sauce and amount of black pepper used will determine if the fajitas are slightly spicy or fiery. Nutritional Information Per Serving: Calories: 181; Fat: 5.3 grams (26% of calories); Cholesterol: 29 milligrams; Sodium: 487 milligrams; Fiber (grams) 2.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 100 Calories (kcal); 2g Total Fat; (17% calories from fat); 17g Protein; 3g Carbohydrate; 41mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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