Fajitas in a Flash
Chicken is sautéed then simmered in picante sauce, rolled up in tortillas and served with zesty rice in this quick and tasty dish.
Ingredients
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halvesor beef sirloin steak, cut into strips
2 cups Pace® Picante Sauce
8 flour tortilla, warmed
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
2 cups uncooked instant instant white rice
1 pound skinless, boneless chicken breast halvesor beef sirloin steak, cut into strips
2 cups Pace® Picante Sauce
8 flour tortilla, warmed
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.5 cup water
2 cups uncooked instant instant white rice
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until the chicken is cooked through, stirring often.
Stir 1 1/2 cups picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with additional picante sauce, if desired. Fold the tortillas around chicken mixture.
Heat the broth, water and remaining picante sauce in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes. Fluff the rice with a fork and serve with the fajitas.
Stir 1 1/2 cups picante sauce in the skillet and cook until the mixture is hot and bubbling.
Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with additional picante sauce, if desired. Fold the tortillas around chicken mixture.
Heat the broth, water and remaining picante sauce in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes. Fluff the rice with a fork and serve with the fajitas.
Fajitas in a Flash
Chicken is sautéed then simmered in picante sauce, rolled up in tortillas and served with zesty rice in this quick and tasty dish.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until the chicken is cooked through, stirring often.Stir 1 1/2 cups picante sauce in the skillet and cook until the mixture is hot and bubbling.Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with additional picante sauce, if desired. Fold the tortillas around chicken mixture.Heat the broth, water and remaining picante sauce in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes. Fluff the rice with a fork and serve with the fajitas.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halvesor beef sirloin steak, cut into strips2 cups Pace® Picante Sauce8 flour tortilla, warmed1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.5 cup water2 cups uncooked instant instant white rice
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