Monterey Chicken Fajitas Recipe -
Monterey Chicken Fajitas Recipe
  • READY IN 20 mins

Monterey Chicken Fajitas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • COOK

    20 mins

    20 mins


  1. Heat the oil in a 10 inch skillet over medium-high heat. Add the chicken and cook and stir until it is well browned.
  2. 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*.
  3. 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.
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  • *The internal temperature of the chicken should reach 160 degrees F.

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2008

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!

Most Helpful Critical Review
Jun 18, 2009

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.

May 18, 2009

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.

Apr 28, 2009

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.

Mar 30, 2009

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.

Jan 06, 2010

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!

Jan 12, 2009

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.

Nov 11, 2009

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!)


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 12.6 g
  • 50%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 817 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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