Monterey Chicken Fajitas
Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.
Ingredients
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup Pace® Chunky Salsa
8 flour tortilla (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 pound skinless, boneless chicken breast halves, cut into strips
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
1 medium onion, sliced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup Pace® Chunky Salsa
8 flour tortilla (8-inch), warmed
1 cup shredded Monterey Jack cheese (about 4 ounces)
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 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.
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.
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.
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.
Monterey Chicken Fajitas
Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.
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 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.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.
Ingredients
2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves, cut into strips1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)1 medium onion, sliced (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup Pace® Chunky Salsa8 flour tortilla (8-inch), warmed1 cup shredded Monterey Jack cheese (about 4 ounces)
Cornbread Chicken Pot Pie
You'll think back to simpler times when yo...
Grilled Citrus Chicken with Black B...
Cilantro, garlic and red pepper marinate c...
Creamy Chicken and Mushrooms
This creamy chicken and mushroom recipe fe...
Vegetable Noodle Soup
Only five pantry ingredients, plus flavo...