I haven't been to the grocery store in a couple weeks, so as you can imagine we were getting pretty low on supplies. When I asked my husband what he wanted for dinner (I was praying he'd say takeout), he said Fajitas. Of course he said Fajitas, because the only 2 ingredients I had for them were chicken and tortillas. Me being me, I started to search the pantry, and decided that I could make this work. After a little creativity, this is what we ended up with, and they were DELICIOUS!
3 Tbs. Olive Oil
Salt and Pepper
1 C. Italian Dressing
1 can Refried Beans
1 can Kidney Beans
2/3 C. Sour Cream
1 C. Sharp Cheddar Cheese
1 Avocado (optional)
1 packet Taco Seasoning
Soft Flour Tortillas (or whatever you want)
Pre-Heat oven to 350
In a cast iron skillet (or a skillet that can go in the oven) heat the olive oil over medium heat until it is rippling, and just steaming. While the olive oil is heating up, sprinkle your chicken breasts with the chicken seasoning on both sides and the salt and pepper.
When the olive oil is hot, place your chicken breasts in the skillet and cook on both sides for 3 minutes. You want each side to be a little blackened.
While the chicken is cooking on each side, mix your taco seasoning and Italian dressing together. Once your chicken has cooked on each side, turn off the heat, and pour the Italian dressing mixture into the skillet and coat the chicken. Place a piece of aluminum foil over the top of the skillet, and place in the oven. Bake for 15 minutes or until cooked completely through.
While the chicken is baking, drain and rinse the kidney beans. Place the refried beans, kidney beans, and cheese, into a microwave safe bowl, and heat in the microwave for about 5 minutes. Take out and stir every 2 minutes. When the refried beans and cheese are all melted and hot, stir in the sour cream until everything is smooth and creamy.
By this time the chicken should be almost done baking. Slice your avocado into strips and place to the side. Take your chicken out of the oven, and place each breast on a plate with the aluminum foil over it. Let the chicken rest for 7-10 minutes. Then slice into strips.
Heat your tortillas up until they're just warm, in the microwave, for about 30 seconds. Then to assemble, take your tortilla and lay it flat on a plate. Spread some of the refried bean mixture on top of it, then the sliced chicken, and then the avocado on top of that. Then just roll up and eat.
Your chicken has so much flavor that you're not going to need any taco sauce or extra cheese, and it is soooo moist and delicious! I know this whole recipe sounds a little crazy, but one bite and you're going to be sold! My husband said that this was one of his top favorite recipes of mine, so I think it'll stay in my "go to" file for sure! Enjoy!