Crockpot Chicken Fajitas

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.

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