Prep time
10 MIN
Total time
30 MIN
These cheesy Monterey Chicken Fajitas combine creamy chicken with sliced peppers and crunchy corn in a bend of bold Tex-Mex seasoning.



  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

  • Add a few dashes of hot sauce for those who like it spicy.
  • For some added zest,squeeze the lime wedge over the fajita filling before folding the tortilla.

Recipe Made With

PACE® Chunky Medium Salsa

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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Tell us what you think.


  • 4 Stars

    Rating by n

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    n s. | October 11, 2014

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  • 5 Stars

    Review by Jennie M.

    Loved this!!! Was a little scared when I put the Cream of Celery Soup in.. but it turned out great!! :D maybe next time I'll only put a half a can of the soup in, just own personal preference :) My boyfriend and I could only eat 2 wraps each, they're very filling!

    Jennie M. | July 23, 2013

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  • 4 Stars

    Rating by Kachandra

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    Kachandra H. | October 3, 2012

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  • 5 Stars

    Rating by frederique

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    frederique p. | February 27, 2010

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