Creamy Fajita Skillet

Ingredients

• 3 cups shredded rotisserie chicken
• ½ Tbsp chili powder
• ½ tsp cumin
• 1 Tbsp olive oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cloves garlic, minced
• 1 cup Hood Light Cream (can substitute with heavy cream or half-and-half)
• ½ cup salsa
• 3 6″ flour tortillas, sliced into strips
• ⅓ cup shredded cheese
• Avocado, sliced tomatoes, cilantro, sour cream (optional, for topping)

Instructions

• Toss chicken with chili powder and cumin.
• Heat oil in a 12-inch skillet. Add onions and cook over medium heat for about 3 minutes.
• Add red and green peppers and cook two more minutes. Add garlic and cook for one more minute.
• Stir Light Hood Cream and salsa into skillet and let cook for about three minutes to thicken a bit.
• Stir in chicken and tortilla strips until fully coated with sauce. Top with shredded cheese. Cook until cheese melts.
• Add additional toppings of your choice.