Spicy Chipotle Chicken-And-Pepper Fajitas

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Oxmoor House


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2 teaspoons vegetable oil

1 pound skinless, boneless chicken breasts, cut into strips

1 (16-ounce) package frozen pepper stir-fry

3 garlic cloves, minced

1 cup diced tomato (about 2)

1 teaspoon dried oregano

1/2 teaspoon salt

1 canned chipotle chile in adobo sauce, chopped

8 (6.5-inch) flour tortillas

1/2 cup (2 ounces) shredded Monterey Jack cheese

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