Chicken Fajita Macaroni And Cheese Recipes

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CHEESY CHICKEN FAJITAS



Cheesy Chicken Fajitas image

Cook up chicken strips, garlic, green peppers and onions for Cheesy Chicken Fajitas. Cheesy Chicken Fajitas feature warm tortillas with shredded cheese.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 clove garlic, minced
1 green pepper, cut into strips
1/2 cup sliced onions
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
6 flour tortillas (6 inch), warmed

Steps:

  • Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
  • Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
  • Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 1 g, Protein 15 g

CHICKEN FAJITA MACARONI AND CHEESE



Chicken Fajita Macaroni and Cheese image

This Tex-Mex twist on macaroni and cheese is packed full of fajita flavor and plenty of cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 10

Number Of Ingredients 18

3 1/2 cups uncooked penne pasta (12 oz)
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut in half lengthwise, then crosswise into 1/2-inch slices
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chiles
1 cup thinly sliced red onion
1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken
2/3 cup water
1 3/4 cups milk
3/4 cup heavy whipping cream
3 tablespoons butter
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup crushed tortilla chips
2 tablespoons sliced green onions

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
  • In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
  • Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 1 g

CHICKEN FAJITA MAC AND CHEESE



Chicken Fajita Mac and Cheese image

Chicken fajita mac and cheese is such a fun way to combine two yummy dishes! It's pure comfort with a little heat for cold nights.

Provided by Jeanie and Lulu's Kitchen

Categories     Pasta     Quick and Easy     Weeknight Dinners     Comfort Food     Nut-Free     Shellfish-Free     Egg-Free     Soy-Free     Entertaining     Fall     Winter     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Classic     Tomato-Free     Stove

Time 1h

Yield 6

Number Of Ingredients 17

1 dash Olive Oil
1 pound Boneless, Skinless Chicken Breast
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
1 1/2 teaspoon Taco Seasoning
1/2 teaspoon Garlic Powder
1 pinch Salt
1 pinch Freshly Ground Black Pepper
1 Lime
6 tablespoon Butter
6 tablespoon All-Purpose Flour
3 cup Milk
1 teaspoon Dijon Mustard
1 pound Medium Pasta Shells
6 ounce Cheddar Cheese
4 ounce Smoked Gouda

Steps:

  • Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Boneless, Skinless Chicken Breast (1 pound) in it until it is cooked through.
  • Add the Red Bell Pepper (1), Green Bell Pepper (1), and Onion (1). Let them become soft and fragrant for another 2 minutes or so.
  • While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
  • Pour in the juice from the Lime (1) as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
  • Add the Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
  • Slowly pour in the Milk (3 cup) while you keep whisking, then add the remaining Taco Seasoning (1/2 teaspoon) and Dijon Mustard (1 teaspoon). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
  • In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (1 pound). Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.
  • Whisk in the Cheddar Cheese (6 ounce) and Smoked Gouda (4 ounce) until it is a smooth, gorgeous and cheesy sauce.
  • Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!

Nutrition Facts : Calories 124 calories, Protein 7.1 g, Fat 5.3 g, Carbohydrate 12.7 g, Fiber 0.7 g, Sugar 2.0 g, Sodium 101.9 mg, SaturatedFat 3.0 g, TransFat 0 g, Cholesterol 22.5 mg, UnsaturatedFat 1.2 g

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