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Chicken Fajitas with Mexican Ranchero Sauce

Fresh and seasonal veggies stir fried in a skillet along with marinated chicken and served in warmed tortillas. Top it off with zippy Mexican Ranchero Sauce and you've got an easy, delicious, chicken fajita meal.
Prep Time1 hour 20 minutes
Cook Time20 minutes
Total Time1 hour 40 minutes
Servings: 12 fajitas

Equipment

  • Skillet

Ingredients

Mexican Ranchero Sauce

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 1/2 tablespoons dry ranch dressing mix spice packet about half of the packet
  • 2 cloves minced
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 tablespoon chili powder

Fajita Marinade

  • 2 tablespoons lime juice
  • 2 tablespoons taco seasoning
  • 1 teaspoon red chili flakes, optional
  • kosher salt and fresh cracked pepper, to taste
  • 1/2 cup extra virgin olive oil, plus 1 tablespoon for skillet

Fajitas

  • 2 pounds chicken breasts (about three large breasts)
  • 3 bell peppers combo of red, green, and orange or yellow, seeded and sliced into thin strips
  • 1 medium yellow onion, sliced into strips
  • 3 cloves garlic, minced
  • 2 tablespoons cilantro, diced for garnish
  • 2 limes, sliced for garnish
  • 12 tortillas either corn or flour, for serving

Instructions

Marinade Chicken

  • In a small bowl, mix together lime juice, taco seasonings, red chili flakes, and olive oil.
  • Place chicken breasts in a small baking dish or freezer bag and add the marinade. Mix, cover or seal and set it fridge to marinade for at least an hour.

Make Ranchero Sauce

  • In a mixing bowl, combine all the Mexican Ranchero sauce ingredients together, cover and set in fridge to let the flavors meld together at least an hour.

Make the Fajitas

  • When ready to cook, drizzle about 1 tablespoon of extra virgin olive oil in a large skillet, heated over medium heat. Add the chicken breasts and cook until golden brown. Remove to a cutting board. When cool to touch, slice into strips.
  • In the same skillet, cook the onion and bell peppers until translucent (about 5 minutes). Add a bit of olive oil if needed.
  • Add the garlic and cook for about 2 minutes more.
  • When ready to serve, add the chicken back to the skillet and mix together.
  • Garnish with cilantro and limes.
  • Warm up the tortillas, then fill with the fajita filling.
  • Add toppings of your choice, and the Mexican Ranchero Sauce. Serve immediately.
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