Fiesta Chicken Fajitas

Campbell's Fiesta Chicken Fajitas Recipe

Marinated grilled chicken and a kicked-up cheese sauce fills these flavorful fajitas that are as easy to make as they are good. 

At a glance

Prep

15 min.

Total

1 hr.

Serves

6

Servings: 2 fajitas each

Marinate: 30 min.

Grill: 15 min.

Made With

  • Campbell's® Condensed Fiesta Nacho Cheese Soup

    Campbell's® Condensed Fiesta Nacho Cheese Soup

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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 Fiesta Nacho Cheese Soup
1/3 cup milk
12 flour tortillas (6-inch), warmed
4 medium green onions, thinly sliced (about 1/4 cup)
1 small avocado, pitted, peeled and sliced (optional)

How to Make It

  • 1

    Pour the dressing into a 3-quart shallow nonmetallic dish. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes, turning occasionally.

  • 2

    Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade. Grill for 15 minutes or until the chicken is cooked through, turning once during grilling. Discard any remaining marinade.

  • 3

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

  • 4

    Slice the chicken into thin strips and divide evenly among the tortillas, placing them down the center of each tortilla. Divide the onions, avocado slices, if desired and soup mixture among the tortillas. Fold the tortillas around the filling.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • 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.
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RID#24232

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