Chicken Fajitas Mashed Potatoes. Scrub the potatoes; pat dry and wrap in aluminum foil. Remove from the heat; stir in the chicken, cheese, olives, and chilies. Stir the mashed potatoes until the thick and creamy texture.
You can have Chicken Fajitas Mashed Potatoes using 14 ingredients and 21 steps. Here is how you cook it.
Ingredients of Chicken Fajitas Mashed Potatoes
- It’s of diced chicken breasts.
- Prepare of green bell peppers.
- You need of red bell peppers.
- You need of chopped onion.
- You need of McCormick fajitas seasoning.
- It’s of vegetable oil.
- Prepare of onion powder.
- Prepare of ground black pepper.
- Prepare of Idaho Mashed Potatoes.
- It’s of butter.
- You need of milk.
- You need of water.
- You need of garlic salt.
- It’s of sea salt.
Classic Tex-Mex Chicken fajitas are a festive and flavorful main for easy weeknight dinners. Divide up the ingredients and all the toppings for a build-your-own, DIY fajita bar party at home: simply set out the rotisserie chicken, fresh and vibrant veggies, and assorted optional toppings. Season chicken with salt and pepper, then add to bowl and toss to coat. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag.
Chicken Fajitas Mashed Potatoes step by step
If chicken breasts, green and red bell peppers and onions aren't already chopped (diced) chop each individually then mix together..
After mixing the chicken breast with vegetables, add 3 dashes of McCormick Fajitas seasoning, then stir..
Using a frying pan preferably a Mongolian frying pan add 2 tablespoons of vegetable oil (stops the meat and veggies from sticking) and set the stove temperature to a low setting..
After a minute carefully pour the fajitas into the pan and stir until all meat and veggies are spread out..
Place lid over pan and allow to simmer for 2 to 3 minutes..
After 2-3 minutes carefully stir the fajitas and allow to cook on the opposite side. The chicken should be half done by then..
After flipping the fajitas place the lid over the pan again, allowing it to slow cook for another 2 to 3 minutes..
Within 3 minutes the fajitas should be fully cooked (Note: the chicken should be light brown and tender while the veggies slightly dark and soft)..
Place lid on the fajitas and turn the stove temperature to very low in order keep fajitas hot..
If not multitasking, start on the mashed potatoes..
Place a pot of warm water on the stove and set stove temperature to low..
After water starts to boil add 1/2 stick of butter to the water..
After butter melts add 2 boxes of Idaho Potato Mashed Potatoes and stir until the potatoes smoothens out..
If the potatoes thicken add 3 cups of water..
Add 4 cups of milk (preferably 2% or Low fat) then continue to stir..
Add a dash of onion powder..
Add a dash of garlic salt..
Add a dash of ground black pepper..
Add 2 dashes of sea salt..
Stir the mashed potatoes until the thick and creamy texture..
When serving, place mashed potatoes in center of the plate then place the chicken fajitas on top of the potatoes and enjoy! :).
Add chicken tenders, bell peppers, and onion; shake to mix. Drizzle with ranch dressing and toss to coat. Garnish with fresh cilantro and tortilla chips. Chicken Fajita Quesadillas- Chop leftover chicken, bell peppers and onions. Heat a skillet over medium high.
