1. In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside. 2. Preheat the oven to 375 degrees. 3. In a 12-inch nonstick skillet over medium-high heat, warm the oil. 4. Add the red peppers and onions. 5. Cook, stirring frequently, for 3 minutes, or until slightly soft. 6. Add the mushrooms. 7. Cook, stirring often, for 4 minutes, or until the mushrooms release their juices. 8. Raise the heat to high. 9. Stir in the chicken, picante sauce, chili peppers and chili powder. 10. Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients. 11. Stir in the tomatoes, scallions, salt (if using) and black pepper. 12. Cook for 1 minute; remove from the heat and stir in the sour cream. 13. Fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling. 14. Coat a 3-quart baking dish with nonstick spray. 15. Arrange the fajitas, seam-side down, in the dish. 16. Cover with foil and bake for 10 minutes. 17. Spoon the sauce over the fajitas. 18. Sprinkle with the cheese. 19. Cover the casserole with foil and bake for 10 minutes longer. 20. Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce. ---------------------------------------------------------------------------
Nutrition
Ingredients
