In a large skillet heat vegetable oil. Saute onion and peppers until tender.
Remove from skillet and set aside. In same skillet, brown chicken tenderloins. Add French's Fajita Seasonings and water.
Blend well. Bring to boil; reduce heat and simmer uncovered, 3-5 minutes.
Return vegetables to skillet to heat; add Lindsay Sliced Ripe Olives and tomato cut into wedges. To serve: Portion chicken mixture onto warm tortillas and garnish with Durkee Salsa Party Dips and Durkee Guacamole Party Dips and fresh, chopped cilantro.
Ingredients:
1 tb Vegetable oil
1 Sliced onion
3 Peppers, cut into strips (red, yellow and green)
1 lb Chicken tenderloins
French's Fajita Seasonings
3/4 c Water
1 cn Lindsay Sliced Ripe Olives
1 lg Tomato cut into wedges
Durkee Salsa Party Dips
Durkee Guacamole Party Dips
Fresh chopped cilantro