Recipe by Campbell's Kitchen
"Marinated grilled chicken and a kicked-up cheese sauce fills these flavorful fajitas that are as easy to make as they are good."
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Italian salad dressing
skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Fiesta Nacho Cheese Soup
12 (6 inch)
green onions, thinly sliced
avocado, peeled, pitted and sliced
My famliy LOVED this dish!!! The cheese sauce was definitly a fun add in. It isn't very spicey or anything, I didn't think it had a ton of flavor, but it was still kinda good, the men in the family seemed to really like it. I didn't eat my fajita with just the cheese sauce and chicken so I guess I can't say to much about it. I of course added my own touches for our preferences when I was cooking the chicken. I put in cumin, cilantro and garlic because I was worried about the zingy tangy vinagary flavor of Italian dressing. It was really really good though!!! I also sliced up red and green peppers and an onion. I didn't put in green onion because it isn't a favorite of mine. For whatever reason the grocery store was out of guacamole, so I skipped on the avacado idea all together. We also had sour cream and salsa for people to add on. My husband said this recipe is a keeper. He usually prefers steak fajitas, but he really enjoyed this version. Also I loved how easy this was. Throw your sliced up chicken and salad dressing in a bag let it marinate for a while, slice up your veggies and throw it into a skillet season a little and that is about it.
When my husband asked what was for dinner I told him chicken fajitas but then immediately started to try to describe the dish without the word "fajitas." That should have been my first clue. OMG. Cheese sauce in a fajita. That's just wrong.
* Percent Daily Values are based on a 2,000 calorie diet.
Fiesta Chicken Fajitas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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