Chicken Fajitas

This recipe also works for beef fajitas - I just normally make it with chicken.  This is one of our favorite meals.

• 3 medium or 2 large boneless, skinless chicken breast halves
• 1 medium to large onion
• 3 bell peppers (My husband isn’t really into green peppers so we usually stick with the red, orange and yellow, but you can use any bell peppers you like.)
• 1 packet fajita seasoning (The brand isn’t real important.  I’ve used Lowry’s and Carlita’s and been happy with both.)
• olive oil or vegetable oil
• soft tortillas
• sour cream
• cheddar cheese

Cut bell peppers, onion, and chicken into strips.  It’s a matter of personal preference how wide your strips are, but I normally cut the peppers & onions into 1/4 to 1/2 inch strips and the chicken into 1/2 to 1 inch strips.  Heat oil in 12″ nonstick skillet.  When oil is hot, saute peppers and onion in skillet until tender.  Remove to a bowl & set aside.  In the same skillet, cook chicken until no longer pink (you may have to add a little more oil to the pan).  When chicken is done, add the peppers and onions back to the skillet and combine with chicken and cook a couple minutes longer.  Add the fajita seasoning and stir to coat.  Cook about 1 minute more and remove to serving bowl.  To serve, spread a small amount of sour cream on a soft tortilla.  Top with chicken & pepper mixture.  Sprinkle a little cheddar cheese on top.  Roll up like a burrito or taco and enjoy!