Monterey Chicken Fajitas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 fajitas
Ingredients
  • 2 tbsp (30 mL) vegetable oil
  • 1.6 lbs (750 g) boneless chicken breasts, cut into strips
  • 1 small green pepper, cut into strips
  • 1 small red pepper, cut into strips
  • 1 medium onion, sliced
  • 1 tbsp (15 mL) Tex-Mex seasoning blend
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup
  • 1 cup (250 mL) PACE® chunky salsa, divided
  • 1 cup (250 mL) corn
  • 6 flour tortillas (6-inch/15 cm)
  • 1 cup (250 mL) Monterey Jack cheese, shredded
  • Lime wedges
Instructions
  1. Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken for 5 minutes or until lightly browned. Add green pepper, red pepper, onion and Tex-Mex seasoning.
  2. Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp and chicken is cooked through. Add soup and ½ cup (125 mL) salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.
  3. Spoon about ½ cup (125 mL) chicken mixture down the center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serve with lime wedges.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/03/monterey-chicken-fajitas/