Semi-Homemade Chicken Fajitas for $10

We are big Mexican food lovers in this house, but we don’t always like paying the pricey restaurant tab at our local Mexican restaurant.  For the most part we always made our fajitas at home using the powder seasoning you find in the packets at the store.  But those had so much sodium and lacked the ‘wow’ factor I was looking for.

Last year my neighbor Lindsey introduced me to a line of Mexican sauces that forever changed how we do Mexican food in our house: Frontera Fiesta Sauces.

Fajita Classic Skillet Sauce

Fajita Classic Skillet Sauce

We have tried several of these, our favorites being the ‘Key Lime Cilantro Taco Skillet Sauce’ and the ‘Classic Fajita Skillet Sauce’. Since Lindsey introduced us to her fajitas (steak) using this sauce we now have included it as a regular in our recipe rotation. Her grilled marinated steak fajitas are amazing, however, we opt to mostly use chicken breast to reduce our grocery bill.

$10 Chicken Fajitas in less than 20 minutes

Here is our favorite $10 Fajita recipe: It only required two skillets, 20 minutes (10 prep, 10 cook) and 3 easy steps!

1 – 1 1/2 lb Chicken depending on the family size your feeding(we buy our chicken organic from Zaycoon for $1.67/lb)
2 Bell peppers, sliced. (look for bell pepper sales, I got a green and orange one for $1 each)
1 onion, sliced; about $0.50 or less
1/4 cup chopped cilantro for garnish
2 tbsp canola oil, separated
1 packet Frontera Classic Fajita Skillet Sauce; $2.67
8 pack of Tortillas; $2.50 (we like Mission Artisan Flaxseed & Blue Corn Tortillas for lower calories and added nutrition, but white corn tortillas for less money work great too)
*we stock up when these tortillas go on sale for $2.50 or less because they freeze great, otherwise they are $3.39 regular price.

If you like a spicier fajita, add in a chopped jalapeño to your bell pepper mixture. We leave this out only because our toddler is not a fan :)

1. Add 1 tbsp canola oil to medium size skillet on med-high heat. When the oil is up to temp, add the chicken breast and sauté to a very light golden brown but be sure to not over cook the chicken as it will dry out quickly.

2. In a large skillet and the other tbsp canola oil on med-high heat. When the oil it up to temp, add sliced bell peppers, and onions. Sauté until the onions and peppers are cooked through.

3. Add the cooked chicken to the larger skillet with the onions and peppers, stir in the Frontera Classic Skillet Sauce and cover with a lid. Let simmer for 2-3 minutes stirring occasionally until the sauce is hot. If you like cilantro, feel free to add some to the pan at this point in time and let the flavor mix with the sauce.

That’s it, your done and only dirtied 2 pots!  Serve with Tapatio, chopped cilantro or even shredded cheese and sour cream. Since we have been limited dairy in the house a we add a sprinkle of fresh cilantro and some dashes of Tapatio – yummmm!

Fajitas for $10; A2 pots, 1 yummy meal

Fajitas for $10; A2 pots, 1 yummy meal!


Lindsey’s recipe calls for skirt steak and jalapeño as well. She adds the cilantro and jalapeño to the sauce and marinades the steak for several hours, then grill the steak and uses the remaining sauce/marinade to cook the veggies.  Super yummy and when we splurge to have steak fajitas, we definitely use her method!

Compliment this dish with a side of Mexican rice and/or beans if you’re hungry enough and so desire.





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