Skillet Chicken and Vegetable Fajitas

Ingredients

Ingredients with an * are listed more than once.

• 1 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 3/4 teaspoon kosher salt *
• 1/4 teaspoon black pepper
• flour tortillas
• 2 boneless chicken breast , sliced crosswise into thin strips
• 1 tablespoon vegetable oil *
• 1 medium onion , thinly sliced
• 1 red bell pepper , sliced into 1/4" strips
• 1/2 teaspoon kosher salt *
• 1 tablespoon vegetable oil *
• 1 lime cut into wedges
• 2 tablespoons cilantro chopped
• monterey jack cheese , shredded
• sour cream

Directions

• Gather and prep ingredients. Preheat oven to 300­°.
  
• Mix chili powder, cumin, salt, and pepper in a small bowl.
  
• Wrap tortillas in foil and place in oven to warm while chicken and vegetables are being cooked.
  
• Sprinkle spice mixture over chicken. Toss chicken to coat with spices.
  
• Add vegetable oil to 12" non-stick skillet and heat over medium-high heat. Add chicken and spices and toss to distribute spices. Stir fry until cooked through.
  
• If you have a second 12" non-stick skillet, heat vegetable oil over medium-high heat. Add vegetables and salt to the skillet and stir fry for 6 to 8 minutes. If you do not have a second skillet, you can just cook the vegetables after the chicken is done. Put the chicken on a platter and cover with foil to keep warm, while cooking the vegetables.
  
• When vegetables and chicken are done, squeeze some lime juice and cilantro over both and toss to combine.
  
• Remove warmed tortillas from the oven. Serve fajitas with shredded cheese, sour cream and lime wedges.
  
• Leftovers keep well and can be reheated gently in a microwave.