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Monterey Chicken Fajitas

SUBMITTED BY: Campbell's Kitchen

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

RECIPE RATING:

Read Reviews (8)

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COOK TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast, cut into strips
1 medium green pepper, cut into 2-inch strips
1 medium onion, sliced
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup Pace® Thick & Chunky Salsa
8 (8 inch) Mission® Fajita Size Flour Tortillas, warmed
1 cup shredded Monterey Jack cheese

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DIRECTIONS

Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is well browned.
Reduce the heat to medium. Add the pepper and onion. Cook and stir until the vegetables are tender-crisp. Stir in the soup and salsa. Cook until the chicken is cooked through*.
Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortilla around the filling.

FOOTNOTE

*The internal temperature of the chicken should reach 160 degrees F.

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REVIEWS

Reviewed on Nov. 20, 2008 by bizzymomma

This is good, it just needs a little extra zip added. I added a red pepper and black beans to... MORE

Reviewed on Mar. 30, 2009 by becki

I was absolutley surprised at how great this tasted! I used medium spicy pace and it gave it a... MORE

Reviewed on Jan. 12, 2009 by Chris

This dad's first time cooking by recipe. Added alittle kick to it(McCormiks Roasted Garlic and... MORE

Reviewed on Apr. 28, 2009 by gregg

This was great! I added one packet of Chicken Taco Mix (as I added the peppers and onion) and... MORE

Reviewed on May 18, 2009 by Andrea

This recipe was very good. I used Cream of Chicken instead of Cream of Mushroom because it was... MORE

Reviewed on Jul. 10, 2009 by Jamie

This recipe was ok. I did not really like the soup in there. It was almost overwhelming. Maybe... MORE

Reviewed on Jun. 18, 2009 by MelMel

This recipe was pretty good. The cream of mushroom was a bit much. Made for very saucy... MORE

Reviewed on May 7, 2009 by ReJean

This is a nice quick and easy recipe. I thought the sauce was a good start, but knew it wasn't... MORE