Cowgirl Chicken

Instructions

1. 1

   Sprinkle chicken evenly with 2 teaspoons fajita seasoning and 1/2 teaspoon salt.

2. 2

   Heat oil in a large skillet over medium-high heat. Add chicken, and cook until golden brown on both sides, about 5 minutes per side. Transfer chicken to a plate. Do not wipe skillet clean.

3. 3

   Add bell peppers, corn, and onion to skillet; cook over medium heat, stirring occasionally, until vegetables are softened and excess moisture has evaporated, about 5 minutes.

4. 4

   Stir tomato paste into vegetable mixture, and cook, stirring constantly, until tomato paste is slightly darker in color, about 1 minute.

5. 5

   Stir in remaining (about 5 teaspoons) fajita seasoning, and cook over medium-low, stirring constantly, until fragrant, about 30 seconds.

6. 6

   Add chicken broth, scraping brown bits from bottom of skillet. Whisk in cream cheese until combined, about 30 seconds. Stir in cream and remaining 1/2 teaspoon salt. Bring to a gentle simmer over medium; nestle chicken in sauce. Reduce heat to medium-low, cover, and simmer until chicken is cooked no longer pink at the center and a thermometer inserted into thickest portion registers 165 degrees F (74 degrees C), 5 to 7 minutes.

7. 7

   Uncover and sprinkle Cotija evenly over chicken and sauce. Remove from heat and let stand until cheese melts, about 1 minute. Serve with chopped fresh cilantro, lime wedges, sliced avocado, and sliced fresh jalapeño chile, if desired.