Monterey Chicken Fajitas

Campbell's Monterey Chicken Fajitas Recipe

Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.

At a glance

Prep

15 min.

Total

35 min.

Serves

8

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom 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

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 medium green bell pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounce) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace® Chunky Salsa
8 flour tortillas (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.

  • 2

    Reduce the heat to medium.  Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally.  Stir in the soup and salsa and cook until the chicken is cooked through.

  • 3

    Spoon about 1/2 cup chicken mixture down the center of each tortilla.  Top with the cheese and additional salsa.  Fold the tortillas around the filling.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#23629

Your Recently Viewed Recipes