Tangy Chicken Fajitas

• 2 lbs boneless skinless chicken breast halves
• 18 teaspoon cayenne pepper
• 1 cup Italian dressing
• 2 bell peppers, cut into strips
• 1 red onion, sliced
• 2 tablespoons canola oil
• 8 flour tortillas
• 12 cup cheddar cheese, shredded
• 12 cup monterey jack cheese, shredded
• 12 cup low-fat sour cream
• 1 cup lettuce, finely shredded
• 1 large tomatoes, diced
• 12 cup picante sauce (hot)

1. Slice chicken, onion, & bell peppers.
2. Place in large zip-loc bag & pour in Italian dressing.
3. Marinate 30 minutes in fridge, turning over every 10 minutes.
4. Discard marinade.
5. Heat oil in large cast iron skillet.
6. Place meat in skillet, & season with cayenne.
7. Saute meat, bell peppers, & onion in oil until chicken is cooked through and onions are tender.
8. Serve chicken & cooked veggies on tortillas.
9. Top with cheese, tomato, lettuce, picante and sour cream.

chicken, cayenne pepper, italian dressing, bell peppers, red onion, canola oil, flour tortillas, cheddar cheese, cheese, lowfat sour cream, tomatoes, picante sauce

Taken from www.food.com/recipe/tangy-chicken-fajitas-220034 (may not work)