Chicken Skillet Fajitas Recipe

What You'll Need

1 tablespoon vegetable oil
1 1/4 pound skinless, boneless chicken breast halves, cut into strips
1 large green pepper, cut into 2-inch long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
8 flour tortillas  (8-inch), warmed

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 and cook until they're tender. Stir the soup, cumin, chili powder and garlic powder in the skillet. Cook until the mixture is hot and bubbling.

  • 3

    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

507 548

totalfat

14.7g 18.9g

saturatedfat

2.7g 3.9g

cholesterol

104mg 107mg

sodium

1181mg 1254mg

totalcarbohydrate

55.4g 55.4g

dietaryfiber

5.1g 5.1g

protein

39g 39g

vitamina

15%DV 8%DV

vitaminc

60%DV 60%DV

calcium

15%DV 15%DV

iron

20%DV 20%DV

  • Helper: To warm the tortillas you may either wrap them together in damp paper towels and microwave on HIGH for about 1 minute or wrap them in foil and bake until they're warm to the touch.
  • 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.