Creamy Chicken Tacos
With ingredients you probably already have on hand, these quick, creamy chicken tacos with peppers and onions can be thrown together in just 15 minutes for an easy dinner.
I have a really quick recipe I'm sharing with you today that you and your family will love. I mean, who doesn't love Tex-Mex? It's just like chicken fajitas except they're simmered in a creamy salsa. This is a recipe my mom used to throw together when I was a kid.
With readily available ingredients, it's a super simple and quick dinner. It also holds up well to substitutions. For example, you can use up leftover, cooked chicken (or turkey!) if you have that on hand, sour cream instead of mayo, or Rotel instead of salsa. No tortillas on hand? Serve over rice like a Chipotle burrito bowl! (Or you can make my incredible flour tortillas from scratch!)
Enjoy...Christmas is almost here!!
Creamy Chicken Tacos
Creamy Chicken Tacos
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless chicken cut into thin strips
- ½ red bell pepper sliced thin
- ½ green bell pepper sliced thin
- ½ large onion sliced thin
- ½ cup mayonnaise
- ½ cup salsa or Rotel
- Salt and pepper to taste
- Cheese and tortillas for serving
Instructions
- In a large frying pan, heat oil over medium high heat. Add chicken and stir-fry for 5 minutes.
- Add peppers and onions, stir-fry for another 4 minutes, until chicken is cooked through and vegetables begin to soften.
- Stir in mayonnaise and salsa (or Rotel). Season with salt and pepper to taste. Reduce heat and simmer for 1 minute. Serve with taco condiments.
Cooked this, very good I must say even meet and potatoe husband found this very good. I did sauté my chicken and veggies in butter and used the salsa option. Topped with a little cheese in a plain taco shell. I'm sure it would have been great if we would have toasted our shells. Very flavorful!
Thanks so much, Jennifer!