Crockpot Chicken Fajitas
2 pounds individually quick-frozen chicken breast tenderloin fillets
1 1.4-ounce package fajita seasonings
2 1/2 cups (1/2 package) frozen-pepper stir-fry
Juice of 1 lime (approximately 1 1/2 tablespoons)
1/2 cup reduced-sodium chicken broth
12 fajita-sized flour tortillas
1 cup reduced-fat shredded cheddar or Monterrey Jack cheese
Fat-free sour cream, for garnish
Shredded lettuce, for garnish
Diced tomato, for garnish
Place frozen chicken tenderloin fillets in crock pot. Sprinkle fajita seasonings over top. Add pepper stir-fry, lime juice and chicken broth. Cover and cook on low for 6 to 8 hours.
Spoon some of the chicken mixture onto a tortilla, sprinkle with some of the cheese and garnish as desired with the sour cream shredded lettuce and diced tomato.
Makes 6 servings.