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Chipotle-Lime Chicken Fajitas
with Sautéed Mushrooms & Onion
45 MIN
2 Servings
From the Test Kitchen
Wrapped in warm flour tortillas, this smoky, juicy chicken—marinated with tart lime juice and fiery chipotle paste—pairs perfectly with toppings of cooling sour cream, fresh tomatoes, and tender sautéed vegetables.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories780 Cals (est.)
fresh
ingredients
Title
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4 Flour Tortillas
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4 oz Grape Tomatoes
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1 Lime
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2 cloves Garlic
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1 Red Onion
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4 oz Mushrooms
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2 tsps Chipotle Chile Paste
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1 Tbsp Sugar
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2 oz Monterey Jack Cheese
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Sour Cream
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¾ lb Boneless, Skinless Chicken Thighs
time-saving
tips & techniques
step-by-step
instructions
1
Marinate the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise. Peel and roughly chop 2 cloves of garlic. To make the marinade, in a large bowl, whisk together the sugar, lime zest, the juice of both lime halves, half the chopped garlic, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.
3
Bake & shred the chicken
Line a sheet pan with foil. Transfer the marinated chicken to the sheet pan (letting any excess marinade drip off). Bake 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven. Reserving any drippings on the sheet pan, transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Transfer to a bowl and top with any reserved drippings.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the sliced mushrooms and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Carefully cover with foil to keep warm.
5
Warm the tortillas & serve your dish
If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Season the sour cream with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned sour cream, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Marinate the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise. Peel and roughly chop 2 cloves of garlic. To make the marinade, in a large bowl, whisk together the sugar, lime zest, the juice of both lime halves, half the chopped garlic, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
2
Prepare the remaining ingredients
Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling.
3
Bake & shred the chicken
Line a sheet pan with foil. Transfer the marinated chicken to the sheet pan (letting any excess marinade drip off). Bake 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven. Reserving any drippings on the sheet pan, transfer to a cutting board. Using 2 forks, carefully shred into bite-sized pieces. Transfer to a bowl and top with any reserved drippings.
*An instant-read thermometer should register 165°F.
4
Cook the vegetables
Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the sliced mushrooms and remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat. Carefully cover with foil to keep warm.
5
Warm the tortillas & serve your dish
If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Season the sour cream with salt and pepper. Assemble the fajitas using the warmed tortillas, shredded chicken, cooked vegetables, seasoned tomatoes, grated cheese, seasoned sour cream, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
Tips from Home Chefs