5 Ingredient Creamy Fajita Chicken

Ingredients

• 300 g Sour Cream (1 tub; can substitute with Greek yogurt)
• 40 g Fajita Seasoning
• 5 Chicken Thighs (4-6 thighs used)
• 1 Onion (sliced)
• 1.5 Capsicums (sliced (bell peppers))
• Tortillas (toasted, for serving)
• Toppings (avocado, cheese, sour cream, lettuce, tomato, jalapeños or coriander)

Steps

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large baking dish, mix together the 300g tub of sour cream and 40g of fajita seasoning until well combined.

3. 3

   Add the chicken thighs to the baking dish and turn them to ensure they are thoroughly covered in the sour cream mixture on both sides.

4. 4

   Top the chicken with the sliced onion and 1.5 sliced capsicums.

5. 5

   Cover the dish tightly with aluminum foil and bake in the preheated oven for around 35 minutes.

6. 6

   Remove the foil and continue to bake for a further 20-30 minutes, or until the chicken is tender and can be easily shredded.

7. 7

   Shred the chicken directly in the baking dish using two forks, mixing it into the sauce and vegetables.

8. 8

   Serve the creamy chicken on toasted tortillas with your choice of toppings like avocado, cheese, extra sour cream, lettuce, tomato, jalapeños, or fresh coriander.

Notes

If using light sour cream, the sauce may turn out runnier than expected. For a thicker consistency, use full-fat sour cream or thick Greek yogurt. This recipe can also be adapted for a slow cooker.

Nutrition per serving

• main
• chicken
• fajitas
• easy dinner
• one-pan
• baked
• midweek meal