Monterey Chicken Fajitas

  • Prep Time:
  • Cook Time:
  • Serves: 6 people
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  • Community Rating
  • 202 people would make this again
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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

Directions

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 1/2 cup (125 mL) salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.

3. Spoon about 1/2 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 Tips

    1. Add a few dashes of hot sauce for those who like it spicy.

    2. For some added zest, squeeze the lime wedge over the fajita filling before folding the tortilla.

Nutritional Information (Per Serving)

435 Calories, 16g Fat, 930mg Sodium, 32g Carbohydrate, 3g Dietary Fibre, 39g Protein, 15% Daily Value Calcium

EXCELLENT SOURCE OF PROTEINSOURCE OF FIBRESOURCE OF CALCIUM

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