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Begin by slicing chicken in to thin strips. Season with salt and pepper.
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Slice peppers and onions. Set aside.
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Heat a skillet over medium-high heat. Add 2 tablespoons of canola oil.
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Add peppers, onions and garlic to the pan. Season with one teaspoon of fajita seasoning.
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Sauté for 5 minutes. Remove from pan and place on a dish. Set aside.
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Add the remaining oil into the pan. Sauté chicken until golden brown and cooked through. Season with 1 tablespoon of fajita seasoning.
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Add vegetables back into the pan with the chicken. Add the lime juice.
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Heat another 12" skillet on medium heat. Add one teaspoon of oil or spray with non-stick cooking spray.
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Place one tortilla in skillet. Top with a handful of cheese, some of the fajita mixture and then another handful of cheese.
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Place another tortilla on top and cook until bottom tortilla is browned.
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Flip and brown the other side.
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Cut into wedges and serve with salsa and sour cream