Chipotle-Lime Chicken Fajitas

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After last week’s chipotle-lime crusted salmon dinner, I was left with half a can of chiles in adobo sauce that I had to find a use for. We’d also picked up a package of Daiya vegan pepperjack shreds to try (lactose intolerance is real, people), so I figured–what the heck, TexMex it is. The flavor was delicious and I’ll definitely be experimenting with chipotle peppers more in the future, but I used way too much sauce and our fajita wraps became so gloopy we had to use forks to finish. 

I’ll be tweaking the recipe below to about half of what I used when cooking, so hopefully you don’t run into the same (literal) mess.

This recipes makes 8-10 servings.

Ingredients:

  • 2 chicken breasts
  • 3 bell peppers
  • 4 tsps fajita seasoning, divided (see my recipe here!)
  • 1/3 cup chiles in adobo sauce
  • 2 tbsp additional adobo sauce from can
  • 2 tbsp lime juice (about 1 lime)
  • 2 tsp lime zest (about 1 lime)
  • 1 tbsp sour cream
  • 1/3 cup cilantro leaves
  • 1 tbsp cumin
  • 6 cloves garlic (or 2 tbsp minced garlic)
  • 2 tbsp light oil, divided
  • 8-10 flour tortillas
  • ¼ cup shredded cheese of choice (per fajita)
  • hot sauce or creamy jalapeno aioli (see my recipe here!) to serve

Directions:

  1. Combine chiles in adobo sauce, additional adobo sauce, lime juice, lime zest, sour cream, cilantro leaves, cumin, and garlic in a a food processor or blender, and puree until a sauce has formed. Set aside.
  2. Slice bell peppers into strips and set aside.
  3. Slice chicken breasts into 1-inch bite-sized chunks.
  4. In a large bowl, add bell peppers, 1 tbsp light oil, 2 tsp fajita seasoning, and ½ sauce mixture. Toss to coat evenly.
  5. Transfer seasoned peppers to a large nonstick or stainless steel skillet. Heat on medium-high until the peppers become soft and maleable, about 8-12 minutes. Remove and set aside.
  6. In a large bowl, add sliced chicken,

    remaining 1 tbsp light oil, remaining 2 tsp fajita seasoning, and remaining ½ sauce mixture. Once again, toss to coat evenly.

  7. Transfer seasoned chicken to the same heated skillet. Heat on medium-high until the chicken is cooked through and most liquid has evaporated from the pan, about 10-15 minutes. Remove and set aside.
  8. Assemble your fajitas on a flour tortilla with shredded cheese, creamy jalapeno sauce, sour cream, guacamole, or your favorite soft taco topping.

With all elements separated, this recipe keeps in your fridge for up to five days. When assembled, I recommend reheating and eating within 24 hours to prevent the tortilla from becoming inedibly soggy. Enjoy!

Print Recipe
5 from 1 vote

Chipotle-Lime Chicken Fajitas

Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 chicken breasts
  • 3 bell peppers
  • 4 tsps fajita seasoning divided
  • 1/3 cup chiles in adobo sauce
  • 2 tbsp adobo sauce additional from can
  • 2 tbsp lime juice about 1 lime
  • 2 tsp lime zest about 1 lime
  • 1 tbsp sour cream
  • 1/3 cup cilantro leaves
  • 1 tbsp cumin
  • 6 cloves garlic
  • 2 tbsp light oil divided
  • 8-10 flour tortillas
  • ¼ cup shredded cheese of choice per fajita
  • hot sauce or creamy jalapeno aioli to serve

Instructions

  • Combine chiles in adobo sauce, additional adobo sauce, lime juice, lime zest, sour cream, cilantro leaves, cumin, and garlic in a a food processor or blender, and puree until a sauce has formed. Set aside.
  • Slice bell peppers into strips and set aside.
  • Slice chicken breasts into 1-inch bite-sized chunks.
  • In a large bowl, add bell peppers, 1 tbsp light oil, 2 tsp fajita seasoning, and ½ sauce mixture. Toss to coat evenly.
  • Transfer seasoned peppers to a large nonstick or stainless steel skillet. Heat on medium-high until the peppers become soft and maleable, about 8-12 minutes. Remove and set aside.
  • In a large bowl, add sliced chicken, remaining 1 tbsp light oil, remaining 2 tsp fajita seasoning, and remaining ½ sauce mixture. Once again, toss to coat evenly.
  • Transfer seasoned chicken to the same heated skillet. Heat on medium-high until the chicken is cooked through and most liquid has evaporated from the pan, about 10-15 minutes. Remove and set aside.
  • Assemble your fajitas on a flour tortilla with shredded cheese, creamy jalapeno sauce, sour cream, guacamole, or your favorite soft taco topping.
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