Chicken Fajitas

Campbell's Chicken Fajitas Recipe

Marinated grilled chicken piled into warm tortillas and topped with bold cheese sauce, salsa, green onions and buttery avocado. Colorful, delicious and distinctive!

At a glance

Prep

5 min.

Total

50 min.

Serves

6

Marinate: 30 min.

Grill: 15 min.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/4 cup Italian salad dressing
1 3/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa
12 flour tortillas, warmed
4 green onions, thinly sliced (about 1/2 cup)
1 small avocado, pitted, peeled and sliced

How to Make It

  • 1

    Pour the dressing into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the chicken from the marinade. Discard the marinade.

  • 2

    Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning over once halfway through the grilling time.

  • 3

    Heat the soup and salsa in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

  • 4

    Cut the chicken into thin strips. Divide the chicken among the tortillas.  Top with the soup mixture, onions and avocado, if desired.  Fold the tortillas around the filling.

Full Screen View

  • Serving Suggestion: Serve with Mexican-style rice or refried beans.  For dessert serve lemon sherbet.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24294

Your Recently Viewed Recipes