Recipe by Campbell's Kitchen
"Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas."
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skinless, boneless chicken breast, cut into strips
green pepper, cut into 2-inch strips
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
Pace® Thick & Chunky Salsa
8 (8 inch)
Mission® Fajita Size Flour Tortillas, warmed
shredded Monterey Jack cheese
This is good, it just needs a little extra zip added. I added a red pepper and black beans to the mix. I also added some garlic powder, chili powder and cumin as the sauce was quite bland. You could easily add a packet of fajita or taco seasoning too. It was a nice creamy mixture and nice and gooey after the cheese melts on them!
This recipe was pretty good. The cream of mushroom was a bit much. Made for very saucy fajitas. I think if I had taken that out it would've been a great recipe.
This recipe was very good. I used Cream of Chicken instead of Cream of Mushroom because it was what I had on hand. I also added 2 tbsp of taco seasoning along with a couple dashes of garlic powder to the pan per other reviews. The plus to this recipe was that I had enough left ,after serving 4 adults, to have a second night. Instead of turning the mixture into fajitas though I added 1 can of corn and 2 cups of cooked rice to it and made it into a Mexican skillet. When served I covered with cheese.
This was great! I added one packet of Chicken Taco Mix (as I added the peppers and onion) and one can of Black Beans (as I added the soup) and it turned out fantastic. Everyone loved it. Will definitely have this again.
I was absolutley surprised at how great this tasted! I used medium spicy pace and it gave it a little kick that others were saying it was missing. I think if you want more kick then use the hot pace. We also used yellow and red bell peppers to add color, everyone just ate it up.
This was fabulous!! I modified if a bit because I wanted to use what I had at home. I added some mushroom and red peppers, used Cream of Chicken instead of mushroom, threw in some minced garlic, I used a can of diced tomatoes instead of salsa, and added some taco seasoning, chilli powder, and a dash of cajun seasoning. It was great and everyone loved it!
This dad's first time cooking by recipe. Added alittle kick to it(McCormiks Roasted Garlic and Herb seasoning). All in all, my kid's loved it. Will be cooking this again.
this is one of our favorite recipes! i make it atleast two+ times a month.. i do tweek it a bit. i used ground chicken, add onions, green peppers, mushrooms. for flavoring i add half a packet of taco seasoning, 1/2 tsp cumin, 1 tsp chili pepper, and salt. i also add healthy request cream of mushroom and 1/2 cup of hot picante sauce with 2 tbsp water. it's a perfect amount to make it gooey yet flavorable! at the end instead of serving it in tortillas, i serve it on top of a bed of spanish rice and top it with tomatoes, fresh lettuce and onions! delicious!!!! (and spicy!)
* Percent Daily Values are based on a 2,000 calorie diet.
Monterey Chicken Fajitas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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