Chicken Skillet Fajitas
South-of-the-border flavors are the stars of this one-skillet dish that gets a unique and tasty twist with a spicy, creamy sauce that's a cinch to make.
Ingredients
1 tablespoon vegetable oil
1.25 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
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon garlic powder
8 flour tortilla (8-inch), warmed
1.25 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
0.5 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon garlic powder
8 flour tortilla (8-inch), warmed
Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
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.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
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.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Chicken Skillet Fajitas
South-of-the-border flavors are the stars of this one-skillet dish that gets a unique and tasty twist with a spicy, creamy sauce that's a cinch to make.
Directions
Print
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.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.Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Ingredients
1 tablespoon vegetable oil1.25 pound skinless, boneless chicken breast halves, cut into strips1 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 Soup0.5 teaspoon ground cumin0.5 teaspoon chili powder0.25 teaspoon garlic powder8 flour tortilla (8-inch), warmed
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